Sticky Toffee Pudding

toffee pecan

Before my diet switch last year I was a dessert monster!! My two favourite options were always cheesecake and sticky toffee pudding. Having mastered raw cheesecake quite successfully, I decided to spend Easter weekend working on a healthy, gluten free version of this delicious pudding. This one is easy to make and tastes rich, sticky and warmly spiced ~ which after all are the attributes of a perfect sticky toffee pudding.

maple pud

You will need a pudding bowl to make this in. My mother has a habit of keeping all reusable plastic packaging so I borrowed an old Christmas pudding bowl from her. This is absolutely fine to steam in boiling water – as that’s what it’s designed for. If you’d prefer to transfer your pudding straight to the oven you will need an ovenproof bowl instead.


150g ground almonds

200g pitted dates

150ml maple syrup

50g rice flour

2 eggs

Flat tsp ground ginger

Handful of pecans

Preheat the oven to 160C (fan)

pecan pudd


Warm 150ml of water and simmer. Add the pitted dates and leave gently simmering for 5-10 minutes. The aim is to get the dates soft and sticky.

Add all the other ingredients (aside from a tablespoon of syrup which you will need later) to a food processor and spoon in the dates with the water they’ve been warmed in. Begin blitzing the mixture. I like having some pecan chunks in the pudding so you might not want to blitz for too long, or stir chopped pecans in instead if you prefer.

toffee pecan pudding

Add a tablespoon of maple syrup to a pudding bowl and pour / spoon in the mixture. Cover with a piece of tin foil and place in a saucepan. Fill the pan with water so that it reaches 3/4 of the way up the side of the pudding bowl. Steam the pudding this way over a gentle heat for 3 hours. You may need to top the water up occasionally so keep an eye on it!

After 3 hour carefully tip your pudding onto a sheet of greaseproof paper on a flat baking tray. The easiest way I find is to gently squeeze the pudding bowl to ensure it’s not sticking to the sides.

Place in the oven. It will only need 15 minutes or so and the reason I do this is just to firm up the outside of the pudding a little.

Add a pecan on top, pour over a little more maple syrup and serve.


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