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Gluten-Free Sticky Toffee Pudding with Baileys

ByGeorgina Hartley Published on Updated on

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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 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.

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.

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.

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.

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 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.

Why You’ll 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.
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.

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.

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.

Ingredients needed

The Sponge

Medjool dates. Medjool dates are imperative for their sticky texture. You don’t want the dry grainy versions that are often sold at Christmas.

Baileys. Or any other Irish Cream Liqueur

Vanilla extract. You don’t 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. It’s 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 ‘bouncy’ structure.

You can substitute all of the gluten-free flours listed above for the same amount of my Homemade Gluten-Free Flour Blend. However, I don't recommend substituting for a branded gluten-free all-purpose flour as it won't have a strong enough 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 won’t 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.

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.

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.  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.

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.

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.

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.

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.

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.

More gluten-free desserts you’ll love! 

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Sticky Toffee Pudding in a bowl with ice cream on top

Gluten-Free Sticky Toffee Pudding with Baileys

Georgina Hartley
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine British
Servings 8 people
Calories 719 kcal

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)
  • 1¼ 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

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 / 160°C fan oven / gas mark 4 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.

Notes

The Toffee Sauce is adapted from Felicity Cloake’s How to Make the Perfect Sticky Toffee Pudding
Ingredient Substitutions
  • 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.
Pro tips
  • 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.
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.
Ingredient measurements
Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results.
READ MORE >>> Why you should always weigh vs measuring with cups 
Nutrition Information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 serving of Sticky Toffee Pudding, assuming the portioned into 12 servings. 

Nutrition

Calories: 719kcalCarbohydrates: 88gProtein: 7gFat: 35gSaturated Fat: 21gCholesterol: 143mgSodium: 144mgPotassium: 369mgFiber: 4gSugar: 61gVitamin A: 1060IUVitamin C: 0.3mgCalcium: 100mgIron: 1.7mg
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7 Comments

  1. 5 stars
    I made this for our Christmas Day dessert. My (non gluten free) family absolutely LOVED it and said it was ‘flawless’. The baileys is absolutely gorgeous in it!

    Reply

  2. 5 stars
    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!

    Reply

  3. Thanks for this recipe. It looks divine! I’d love to make it. But I’ve never heard of and don’t know where to find potato starch, white rice flour, and tapioca flour Maybe because I’m in the US? I’ve heard of almond, coconut flour... can I substitute for any of these flours or just use all purpose or whole wheat flour? I’d really love to make this! Thanks so much!

    Reply

    1. 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!

      Reply

      1. 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.