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Perplexed by protein?


A sweeter side to sugar by Glen Matten


Sticky Toffee Pudding


Sticky Toffee Pudding, one of my very favourite desserts! Here I played with coming up with a gluten free recipe that uses different sources of sugar instead of cane sugar such as dates (very sweet but because of their high polyphenol content they are shown to improve metabolic health). Coconut sugar (which gives this recipe an extra caramel flavour) and I used a good gluten free flour to see how it would work, and I think it is so good!

Serves: 5

Prep time: 25 minutes

Cooking time: 35 minutes

Gluten Free Option, Dairy Free Option


150g (1 cup) dates, pitted and finely chopped

100ml (1/3 cup) boiled water

1 tablespoons blackstrap molasses

3 heaped tablespoons (60g – 1/3 cup)  coconut oil or dairy free butter , plus extra for greasing (I used Jax Coco)

120g (1 cup) gluten free plain flour, plus extra for dusting (I used Doves Farm)

1 teaspoon bicarbonate of soda (double check for gluten free)

1 teaspoon baking powder (double check for gluten free)

2 free range eggs

75g (1/2 cup) coconut sugar

Ingredients for the sauce 

120g (1 cup) coconut sugar

80g dairy free butter or coconut oil

2 tablespoons blackstrap molasses

1 teaspoons vanilla extract

1 pinch of rock sea salt

230g (1 cup)  Soya dream, dairy free cream.

6 ramekins, greased and floured.


  • Preheat oven to 180°C/350°F.  
  • Pit the dates and chop into small pieces,  place into a medium large mixing bowl and pour over 100ml of boiled water, leaving to soak for five minutes, to soften the dates.
  • Once soaked, blitz them in a food processor or with a stick blender until they have turned into a smooth paste. Stir in the tablespoon of blackstrap molasses.
  • Place the coconut oil into a medium sized saucepan and melt over a very low heat, until it just melts, then turn off the heat.
  • Place the flour in a separate medium/large mixing bowl and stir in the eggs, making sure there are no lumps. Then the stir in the date paste, stirring constantly and finally add the cooled coconut oil and vanilla extract.
  • Combine all the ingredients well and pour evenly into the prepared ramakins until they are three quarters full and set them on a baking tray. Put in the oven and bake for 20-25 minutes until just cooked through.
  • While they are cooking make the sauce.
  • Pour the coconut sugar into a saucepan, add the dairy free butter, the blackstrap molasses and vanilla extract and stir on a low heat. The sauce is ready when the coconut sugar has melted and the sauce is glossy and smooth.
  • Take off the heat and allow to cool slightly before adding the soya cream.
  • Gradually pour in the soya cream, stirring constantly to combine.
  • Bring the saucepan back to the heat and stir for 1 – 2 minutes until it has thickened slightly to a smooth caramel consistency.
  • Take the puddings out of the oven and allow to cool slightly before removing them from their ramekin and plating up, upside down. Pour over the sauce and serve immediately.