Gluten-Free Sticky Toffee Pudding with Baileys
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The Baileys in this Gluten-Free Sticky Toffee Pudding is the best way to reinvent this classic pub dessert. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This version uses 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.
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 hadnโt 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 didnโt think there was much more this dessert could offer me and I was longing for a shake up of this national institution.
So here we have a slight reinvention. This is not only a Gluten-Free Sticky Toffee Pudding but we also glug a great splash of Baileys into the sponge and the toffee sauce making this classic pub dessert a bit more of an event.

What is a Sticky Toffee Pudding?
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 wonโt 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 hasnโt partaken of the sticky toffee at the end of a hearty pub meal.
Why Youโll Love This Gluten-Free Sticky Toffee Pudding
- Baileys. This is our secret ingredient to make this classic pub dessert extra special. We soak our dates with it and pour a glug into our toffee sauce.
- Teff flour. The choice of this flour is what elevates this Gluten-Free Sticky Toffee Pudding in flavour. A lovely base note to the proceedings.
- No xanthan gum needed.

Is Baileys gluten-free?
Yes, Baileys is considered gluten-free and coeliac friendly. However, do proceed with caution if you are highly sensitive to gluten since Baileys is made with Irish whisky which is made with gluten grains.
You can substitute the Baileys in the sponge recipe for freshly brewed tea and omit it from the toffee sauce.

Ingredients needed
The Sponge
Medjool dates. Medjool dates are imperative for their sticky texture. You donโt want the dry grainy versions that are often sold at Christmas.
Baileys. Or any other Irish Cream Liqueur
Vanilla extract. You donโt need to use the best quality vanilla extract here as there's already a lot going on with the flavours and it won't make a difference. A supermarket brand is just fine.
Butter. Unsalted and at room temperature.
Caster sugar. Itโs a fine white baking sugar available in the UK. Regular white granulated sugar can be substituted.
Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Teff flour. This wholegrain flour is chosen specifically for the flavour it imparts. Glorious toffee rich flavour which compliments the sticky date flavour to perfection.
Rice flour. You can use either white or brown rice flour. This wholegrain flour is delicate of flavour and makes the sponge light and fluffy.
Potato starch. This starchy flour helps give great lift to the cake as well as binding the ingredients together.
Tapioca flour. This starchy flour gives the cake a good balanced โbouncyโ structure.
Leavening agents. Both baking powder and bicarbonate of soda are used for lift and a tender crumb.
Spices. Ginger, cinnamon, allspice and nutmeg
The Sauce
Butter. The basis for any good toffee sauce. Unsalted.
Golden syrup. This is a thick amber coloured inverted sugar syrup. You can substitute for corn syrup, although it wonโt have quite the same flavour.
Dark muscovado sugar. For a rich complex molasses flavour.
Double cream. (heavy cream) For our creamy toffee sauce.
Baileys. Or any other Irish Cream Liqueur.

Step-by-step instructions
For full recipe instructions go to the recipe card at the end of this post.
- The dates. Blend the dates, Baileys and vanilla until smooth.
- The cake. Beat the butter and sugar, add the eggs then fold in the date mixture followed by the whisked together dry ingredients.
- Bake For 35-40 minutes.
- The toffee sauce. Heat the butter, golden syrup and muscovado sugar to a gentle boil, stirring occasionally.ย Simmer for about 3 minutes then pour in the cream and Baileys.
- Serve. With the best vanilla ice cream.
Expert Tips
Pre-heat your oven at least 20 minutes prior to baking so that it comes up to the right temperature.
Soak the dates in the Baileys and vanilla for 10-15 minutes so they soften before blending. You can use an immersion blender or a stand blender.
Make sure all your ingredients are at room temperature, including the eggs so they mix together evenly.

Make in advance
You can make both the sponge and the sauce at least 2 days in advance.
Store the sponge in an airtight container in a cool dark place at room temperature and store the toffee sauce in the fridge.
Warm the sponge up in the microwave for a minute or so before serving and warm the toffee sauce up in a medium sized saucepan before pouring over.

How to freeze
You can freeze the sponge by allowing to cool completely and then wrapping in plastic wrap then aluminium foil before freezing for up to 2 months.
Defrost at room temperature before warming up (as above) and serving.
The toffee sauce can also be frozen for up to 2 months. Store in an airtight container and allow to defrost at room temperature completely before warming up in a saucepan and pouring over the sponge.

More gluten-free desserts youโll love!
- Gluten-Free Spotted Dick
- Gluten-Free Homemade Custard
- Raspberry Pudding
- Gluten-Free Apple and Blackberry Crumble
- Gluten-Free Apple Pie
- Blackberry Lemon Pudding
- Bramley Apple Mincemeat Pudding
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Gluten-Free Sticky Toffee Pudding with Baileys
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 - medium sized, 60g each
- 100 g teff flour
- 50 g potato starch - (not potato flour)
- 50 g rice flour
- 25 g tapioca flour - (tapioca starch)
- 1ยผ teaspoon baking powder
- ยพ teaspoon bicarbonate of soda
- ยผ teaspoon ground ginger
- ยผ teaspoon cinnamon
- ยผ 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
Instructions
- Place the dates, Baileys and vanilla extract in a blender and whizz up until it has formed a delicious paste.
- Pre-heat the oven to 180ยฐC / 160ยฐC fan oven / gas mark 4 and grease and line a 20x20cm square cake tin.
- Beat the butter and sugar together until pale and creamy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the date mixture.
- Sift together the flour, baking powder, bicarbonate of soda and spices then fold into the rest of the ingredients.
- Pour the batter into the cake tin and bake for 35-40 minutes until an inserted toothpick comes out clean.
- 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
- 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.
- Pour over the warm sticky toffee pudding and serve with the best vanilla ice cream.
Notes
- You can substitute the teff flour, potato starch, rice flour and tapioca starch for the same amount of my homemade gluten-free flour blend.
- Teff flour. You can substitute for buckwheat flour.
- Tip #1 Pre-heat your oven at least 20 minutes prior to baking so that it comes up to the right temperature.
- Tip #2 Soak the dates in the Baileys and vanilla for 10-15 minutes so they soften before blending. You can use an immersion blender or a stand blender.
- Tip #3 Make sure all your ingredients are at room temperature, including the eggs so they mix together evenly.
I made this for our Christmas Day dessert. My (non gluten free) family absolutely LOVED it and said it was โflawlessโ. The baileys is absolutely gorgeous in it!
That's lovely to hear Sarah - I'm so happy you and your family enjoyed it!
Well this sounds all kinds of delicious! Sticky toffee is my favourite pudding of all time and I love baking with Baileys but I've never thought about putting them together before. I think you're a certified genius!
They go together so beautifully! Definitely one to try!
Thanks for this recipe. It looks divine! Iโd love to make it. But Iโve never heard of and donโt know where to find potato starch, white rice flour, and tapioca flour Maybe because Iโm in the US? Iโve heard of almond, coconut flour... can I substitute for any of these flours or just use all purpose or whole wheat flour? Iโd really love to make this! Thanks so much!
Hi Kate - this recipe is wonderful -you are in for a treat. Potato starch, white rice flour and tapioca flour are all available in the US. Click on the links to find out more information on these flours. I wouldn't recommending substituting for other gluten-free flours as they are all so different and have different roles within the bake. However, you could substitute for all purpose or wholewheat flour and it would be delicious! Let me know if you give it a try and how you get on!
Awesome Georgina! Thank you for sharing. I will try regular flour. I understand it might be a little different but I will definitely let you know how it turns out! Thanks again for this lovely recipe! Merry Christmas.