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.
Servings Prep Time
8-10people 30minutes
Cook Time
Servings Prep Time
8-10people 30minutes
Cook Time
  • 225g medjool datesstoned weight
  • 250ml Baileys
  • 1teaspoon vanilla extract
  • 100g unsalted butterat room temperature
  • 175g caster sugar
  • 3 eggs
  • 100g teff flour
  • 50g potato starch
  • 50g white rice flour
  • 25g tapioca flour
  • teaspoon baking powder
  • ¾teaspoon bicarbonate of soda
  • ¼teaspoon ground ginger
  • ¼teaspoon cinnamon
  • ¼teaspoon ground allspice
  • large pinch freshly grated nutmeg
For the Toffee Sauce:
  • 115g unsalted butter
  • 75g golden syrup
  • 40g dark muscovado sugar
  • 140ml double cream
  • 60ml Baileys
  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