Gluten Free Sticky Toffee Pudding

On a trip to Scotland last summer my Mother in law had her mind blown when she found Gluten Free Sticky Toffee Pudding in a pub in Glasgow.

She said it was so amazing we all got a piece. I am not going to lie it was a good little cake, but it didn’t blow my mind. I passed my piece along and went back to the short bread.

Since we got back I have been secretly experimenting and trying different recipes so I could make gluten free sticky toffee pudding for my family on New Year’s.

Out of all the ones I tried this was my favorite. I honestly thought I had screwed up and used regular flour when I tasted it the first time.

When I made it for my family for the “first time” it turned out even better.

The Recipe

I am not going to post the recipe here. I found it at xxxwebsitexxx. She created it and she gets all the credit.

LINK TO RECIPE

Things I changed.

  1. Flour: the recipe calls for gluten free flour so this isn’t a change but the one I used was Xxxx. I use this one in all of my gluten free recipes.
  2. Ramekins: I didn’t have the eight ramekins the recipe called for so I used a regular dozen cupcake pan. The batter filled all the cups evenly. There was some spreading over the top edge but it didn’t rise like a cup cake.
  3. Cooling: I cooled it in the pan like instructed. The only thing I did different was let them cool completely (the ones we didn’t immediately eat) on a wire rack – the tops were a little sticky.

Things that made me stop for a second.

  1. The Dates: the white part around the seed is ok. You don’t have to rip it all out.
  2. Soaking the dates: it is going to look like a hot mess bug it works out perfect. (Maybe because I let Mermaid stir it a couple of times to keep her busy.
  3. Baking times: I still put the cupcake pan on top of a cookie sheet just in case. I checked them at 10 and 20 minutes. But they were perfect at 26 min.
  4. Caramel syrup: when you are whisking it on the stove it is going to look like a big stiff ball that just swirls around. Just keep moving it. And it’s going to get tight when you start adding the cream, just keep going.

My Rating.

5 Stars.

It was pretty easy to make. There are several steps but don’t be intimidated.

Family comments.

Don’t make this at Thanksgiving. They will never leave.

This is a secret family thing. You only make that for us.

Omg Momma this is the best upside down cupcake ever.

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