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.
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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.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 719kcal
Author: Georgina Hartley

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

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 180°C 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

  • Toffee Sauce adapted from Felicity Cloake’s How to Make the Perfect Sticky Toffee Pudding

Nutrition

Calories: 719kcal | Carbohydrates: 88g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 143mg | Sodium: 144mg | Potassium: 369mg | Fiber: 4g | Sugar: 61g | Vitamin A: 1060IU | Vitamin C: 0.3mg | Calcium: 100mg | Iron: 1.7mg