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Sticky Toffee Pudding in a bowl with ice cream on top
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5 from 2 votes

Gluten-Free Sticky Toffee Pudding with Baileys

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


  • 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)
  • 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


  • 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 / 160°C 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.


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 regular white flour if you don’t have gluten-free requirements.
  • 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. 


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