Sticky Toffee Baileys Pudding {gluten-free}

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further in deliciousness by using teff flour instead of wheat flour.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

Sticky Toffee Baileys Pudding is the reason I am visiting old recipes and giving them the old gluten-free treatment. This pudding is positively invigorated by its re-invention. The teff flour used instead of plain wheat flour gives the sponge so much more complexity of flavour and compliments the spices wholeheartedly. There is no loss of texture either as the tapioca flour helps with the binding and ‘bounciness’ of the sponge.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

This is by far the best Sticky Toffee Pudding I have ever tasted. I have started making a version of it for the cake stall and it is a customer favourite.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

I originally posted this recipe using wheat flour on St Patrick’s Day three years ago. I think today’s Sticky Toffee Baileys Pudding is a far superior version so I’ve replaced it with this one and for posterity’s sake the words below are all from my original post in March 2014. Reading it made me a little wistful for the times where we did, as I mention below, nip to the local pub of an evening during the week for a glass of wine and supper to share our day’s news. A sleeping child upstairs scuppers this sort of carefree existence. A takeaway and an episode of Elementary is as good as it gets these days. Woe is us.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

“At your local pub you can rely on a few solid menu staples. Whether it’s sausage and mash, a chunky burger or steak and chips you know the kind of company you’ll be keeping with your pint. We are very lucky where we live in North London that we have two or three very good pubs which we can go to for a quick Saturday lunch, a slap up Sunday Roast or a mid-week life saver when we are both weary and want to sit down with a glass of wine and a quick supper to share our day’s news.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

The sticky toffee pudding is one of the most prevalent stalwarts of the local English pub and can reliably be found propping up the odd Eton mess or lemon cheesecake on the dessert menu. Last week I steamed a traditional suet pudding, bringing a centuries old recipe to the table, but today I wanted to pay homage to a more current British classic. You would be forgiven, due to its ubiquity, for thinking that the sticky toffee pudding has been around since the Roman invasion. In fact it was only created in the 1970s by Francis Coulson to serve at The Sharrow Bay Country House Hotel in the Lake District. There is not much about this pudding I can tell you that you won’t already know; plump dates are added to a slightly spiced cake batter and drenched with a rich toffee sauce. I think you would be hard pressed to find any Englishman worth his salt who hasn’t partaken of the sticky toffee at the end of a hearty pub meal.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

The only problem with our obsession with sticky toffee pudding is that it can be leaned on too much, with little room given to any other dessert options. Until recently I hadn’t bothered ordering a sticky toffee pudding for a few years, to say this particular pudding had been worn into the ground I had considered an understatement, especially since so many pubs serve a version which can only be described as subpar. I didn’t think there was much more this dessert could offer me and I was longing for a shake up of this national institution.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

However, last week I had a sticky toffee pudding at the Victoria Stakes at the bottom of Muswell Hill and it reminded me how comforting and homely it can be and immediately made me want to try my hand at home. This is always the sign that I have had a good meal.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

It’s St Patrick’s Day today so I wanted to Irish it up a bit. The Baileys is welcomed into this pudding like a long lost relative, giving even more creamy stickiness to the dates and as it peps up the toffee sauce it also removes some of the inherent sickliness. There is only one accompaniment to this pudding in my eyes and that is the best vanilla ice cream you can get hold of.”

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.
Print Recipe
Sticky Toffee Baileys Pudding {gluten-free}
This British pub dessert is reinvigorated by Baileys which is baked into the sponge and also poured liberally into the toffee sauce for heavenly reasons.
The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.
Prep Time 30 minutes
Cook Time 30-40 minutes
Servings
8-10 people
Ingredients
  • 225 g medjool dates stoned weight
  • 250 ml Baileys
  • 1 teaspoon vanilla extract
  • 100 g unsalted butter at room temperature
  • 175 g caster sugar
  • 3 eggs
  • 100 g teff flour
  • 50 g potato starch
  • 50 g white rice flour
  • 25 g tapioca flour
  • teaspoon baking powder
  • ¾ teaspoon bicarbonate of soda
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground allspice
  • large pinch freshly grated nutmeg
For the Toffee Sauce:
  • 115 g unsalted butter
  • 75 g golden syrup
  • 40 g dark muscovado sugar
  • 140 ml double cream
  • 60 ml Baileys
Prep Time 30 minutes
Cook Time 30-40 minutes
Servings
8-10 people
Ingredients
  • 225 g medjool dates stoned weight
  • 250 ml Baileys
  • 1 teaspoon vanilla extract
  • 100 g unsalted butter at room temperature
  • 175 g caster sugar
  • 3 eggs
  • 100 g teff flour
  • 50 g potato starch
  • 50 g white rice flour
  • 25 g tapioca flour
  • teaspoon baking powder
  • ¾ teaspoon bicarbonate of soda
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground allspice
  • large pinch freshly grated nutmeg
For the Toffee Sauce:
  • 115 g unsalted butter
  • 75 g golden syrup
  • 40 g dark muscovado sugar
  • 140 ml double cream
  • 60 ml Baileys
The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.
Instructions
  1. Place the dates, Baileys and vanilla extract in a blender and whizz up until it has formed a delicious paste.
  2. Pre-heat the oven to 180°C and grease and line a 20x20cm square cake tin.
  3. Beat the butter and sugar together until pale and creamy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Fold in the date mixture.
  6. Sift together the flour, baking powder, bicarbonate of soda and spices then fold into the rest of the ingredients.
  7. Pour the batter into the cake tin and bake for 35-40 minutes until an inserted toothpick comes out clean.
  8. To make the toffee sauce put the butter, golden syrup and muscovado sugar in a medium saucepan and bring to a gentle boil, stirring occasionally. Simmer for about 3-4 minutes
  9. Turn the heat right down and pour in the cream and the Baileys. Stir through, then heat through for just a minute to take the sharp edge off the Baileys.
  10. Pour over the warm sticky toffee pudding and serve with the best vanilla ice cream.
Recipe Notes
  • Toffee Sauce adapted from Felicity Cloake’s How to Make the Perfect Sticky Toffee Pudding

Mango Lime Pudding

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

This post is another update of an old post. This was the very last recipe I posted in my last weeks of pregnancy before having Cole and since my life had just turned upside down it was the one featured at the top of my home page for about four months before I felt able to get back to the blog. The old photos hold a particularly gruesome part of my heart as they were the worst ones I think I ever took so I have been keen to revisit this recipe for the past two years and give it the treatment it actually deserved. Below are the original words from back in May 2015 but the photos are resolutely new!

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

This is the easiest pudding in the world and that suits me perfectly. If I can whip this up in 10 minutes at eight and a half months pregnant without needing to have a nap half way through then this is a cinch for anyone.

I have been eating mangos by the crate load lately, I can’t get enough of their rich sweet intensity. However, this current craving has led me to realise how lazy I am with fruit. I’ve always thought that I just wasn’t a big fan unless my apples were baked into a pie or my plums were encased by clafoutis but I have realised that actually fruit by itself is quite nice by itself, only before a meal though, never in lieu of dessert, but this is only the case if someone else prepares it for me.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

I will joyfully make all my pastry from scratch, eschew a bottled pesto for a quick five minutes chucking things in the blender, churn my own ice cream and preserve the season’s offerings in vinegars, chutneys and jams but when it comes to fruit for solitary consumption I have absolutely no patience for preparation. Mangoes may only take a couple of minutes to slice out the stone, hedgehog the flesh before cutting it out into neat cubes but it’s a job I will always give to Luke if he’s anywhere in the vicinity. The same goes for melon, it’s the seeds I just can’t be doing with. To my shame I have thrown out untouched melons bought with the best of intentions that have been abandoned for weeks through sheer laziness.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

My aversion to peeling, de-seeding and chopping has culminated in my recent habit of buying pre-prepared fruit from the supermarket to snack on. It’s something I’m desperately ashamed of since it’s abominably expensive, lazy beyond belief and probably contains an array of preservatives that I don’t want to know about.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

The good thing to know then that the cutting up of the mango for this dessert is the most taxing it gets. So you just have to get past that first initial step and as long as you have a blender your trusty friend will do the rest of the work for you. Which is good when all you feel up to doing lately is having a good nap.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.

Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.
Print Recipe
Mango Lime Pudding
An ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.
Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.
Prep Time 15 minutes
Servings
6 people
Ingredients
  • 3 mangos
  • juice of 1 lime
  • 150 g condensed milk
  • 250 ml extra thick double cream
  • 5 gelatin leaves
Prep Time 15 minutes
Servings
6 people
Ingredients
  • 3 mangos
  • juice of 1 lime
  • 150 g condensed milk
  • 250 ml extra thick double cream
  • 5 gelatin leaves
Mango Lime Pudding is an ideal way to end a meal, both rich and refreshing, but also incredibly quick and easy to make in advance.
Instructions
  1. First soak the gelatin by placing in a small bowl and just covering with cold water.
  2. Whilst the gelatin is soaking peel and de-stone the mango. You should have about 500g of mango flesh.
  3. Cube the mango and place in a blender with the lime juice, condensed milk and double cream. Blend until smooth.
  4. Set aside whilst you heat up the gelatin by squeezing it to remove the excess water and placing the leaves in a small saucepan. Heat on low until the gelatin has completed melted and then stir quickly and evenly into the mango pudding.
  5. Divide the pudding into six glasses then place in the fridge to set for at least a couple of hours or overnight.
  6. Serve the mango puddings with a dollop of extra thick double cream on top and a grating of lime zest.