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Gluten Free Sticky Toffee Pudding

Prep Time: 15 mins

Cook Time: 40 mins


  1. Preheat your oven to 160C Fan

  2. Place all your ingredients for the pudding except the milk into a large bowl and whisk together to combine.

  3. Add the milk in slowly (in about 3 batches) and continue to whisk until everything is combined.

  4. Pour your mixture into a greased casserole dish. Mine was a 26cm x 20cm Falcon pie dish (5cm high). Pop into the oven for about 40 minutes. It should have risen up. Remove from the oven but keep in the dish - this is where you will serve it from.

  5. Whilst the pudding is cooking you might like to make your sauce. Pop all your ingredients into a saucepan, allowing the butter/margarine to melt and the sugar to dissolve. Keep stirring. Bring to the boil and stir for a few minutes more before removing from the heat.

  6. To serve, pour a little of the sauce over each portion of sticky toffee pudding. If everything has cooled I like to heat it briefly in the microwave again. I always like to eat it hot. Enjoy!


  • 2 Eggs
  • 220grs Gluten-free Self Raising Flour
  • 2tsps Ground Cinnamon
  • 1tsp Ground Ginger
  • 1tsp Baking soda
  • 1tsp Bicarbonate Soda
  • 270mls Milk
  • 295grs Brown sugar
  • 4tbsps Black Treacle
  • 300mls Heavy cream
  • 200grs Salted Butter