Emelia Jackson’s gluten-free sticky date puddings (made with her go-to DIY flour mix)

Name: Emelia Jackson’s gluten-free sticky date puddings (made with her go-to DIY flour mix)
Cook time: 1 h
Yield: 12
Cuisine: British
Ingredients: 260g pitted dates, chopped; 250ml boiling water; 1 tsp bicarbonate of soda; 90g unsalted butter, softened; 50g brown sugar; 2 eggs; 200g gluten-free flour blend (see above); 1½ tsp GF baking powder

Dripping with caramel sauce, this version of the beloved dessert is classic comfort without compromising on flavour or texture.

Emelia Jackson

July 27, 2025

Sticky date pudding with rich caramel sauce is a perfect treat for those avoiding gluten.Armelle Habib; STYLING: Lee Blaylock

easyTime:30 mins - 1 hourServes:12

For me, winter is synonymous with one thing: pudding. And this rich, warming, and incredibly sticky dessert is perfect when the weather turns chilly. If you’re seeking a gluten-free treat that doesn’t compromise on classic comfort or incredible flavour, you’ve found it.

Technique of the month: Gluten-free baking

For gluten-free baking, it’s best to use a blend of flours to better mimic the properties of wheat flour. This is my go-to combination.

Gluten-free flour mix

280g white or brown rice flour (for bulk)
100g potato or corn starch (for lightness)
30g tapioca flour (for structure)
1 tsp xanthan gum, optional (to bind)

Mix the ingredients with a whisk and store in an airtight container for up to three months. You can make a big batch and keep it on hand or make it up fresh each time you bake. This makes enough for two batches of sticky date puddings.

I find this combination works in almost any recipe for muffins, cakes, pancakes, crepes, flatbread or pudding, providing structure without dryness.

Other great gluten-free options include flours made with teff (an Ethiopian grass grain) and sorghum, and almond meal. Play around with different combinations until you find a blend you love.

Ingredients

STICKY DATE PUDDING

260g pitted dates, chopped
250ml boiling water
1 tsp bicarbonate of soda
90g unsalted butter, softened
50g brown sugar
2 eggs
200g gluten-free flour blend (see above)
1½ tsp GF baking powder

CARAMEL SAUCE

200g brown sugar
250g thickened cream
80g unsalted butter
1 tsp vanilla bean paste or extract

Method

Step 1
For the pudding, combine the dates, water and bicarb in a medium bowl, and allow them to soften and cool while you make the pudding batter.
Step 2
Add the softened butter and brown sugar to a medium bowl and beat with a wooden spoon until the mixture is light, fluffy, and pale yellow. (I like to do this by hand as it is a small amount, but the butter needs to be extra soft.) Once combined, add the eggs and mix to combine, followed by the GF flour blend and baking powder.
Step 3
Once combined, gently fold through the cooled date mixture (including all the liquid) until just combined.
Step 4
Preheat the oven to 180C fan-forced (200C conventional).
Step 5
I like to make individual portions using a 12-hole muffin tin, but if you’re serving a group, you could instead bake the batter in a 23cm round or a 20cm square cake tin. Grease a muffin tray or pudding moulds well with butter or spray oil. If using a larger cake tin, grease and line the base and sides with baking paper to prevent the pudding from sticking. For individual puddings, bake for 8-12 minutes or until a skewer inserted comes out clean. For a larger pudding, bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
Step 6
For the sauce, combine the sugar, cream butter and vanilla in a medium saucepan and bring to a boil. Boil the sauce for 2-3 minutes, then set aside until ready to serve.
Step 7
Once baked, pierce each pudding with a skewer and pour over 1 tablespoon of sauce (individual) or 1 cup of sauce (larger cake) and allow it to soak in for 10-15 minutes.
Step 8
If you’ve made a large cake, cut it into squares. Serve warm with extra sauce and ice-cream.

Tips and tricks

Gluten-free flours absorb more liquid than traditional wheat flours, often resulting in drier batters. To ensure your gluten-free baked goods are moist and delicious, you have three main options:

Increase liquid: When substituting gluten-free flour for wheat flour on a weight-for-weight basis, increase the liquid in your recipe by 5-10 per cent.
Reduce flour: Alternatively, reduce the total amount of gluten-free flour by 10-15 per cent when substituting.

Add almond meal. For every cup of flour called for, substitute ⅓ cup almond meal for ⅔ cup of your gluten-free flour blend.

Xanthan gum can be tricky to find, so don’t worry if you can’t get your hands on it – your recipe will still turn out great. However, if you do have it, adding it will help bind the ingredients, leading to an even better texture.

You may find you need extra help to achieve optimal lift and texture in gluten-free bakes. Adding leavening agents such as baking soda or whipped egg whites can make a big difference.

Keep an eye on baking time – GF puddings can bake slightly faster than wheat-based ones, so start checking for doneness a few minutes earlier.

Store leftover sticky date pudding and sauce in separate airtight containers in the fridge up to five days or in the freezer for up to two months. Thaw frozen pudding in the fridge overnight. Reheat the pudding in the microwave in 30-second intervals until warm, or cover loosely with aluminium foil and heat in an oven preheated to 140C fan-forced (160C conventional) for 10-15 minutes. Reheat the sauce separately.

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