Gluten-Free Date Pudding with Pinot Noir

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Two pieces of sticky date pudding stacked on top of each other, with ice cream on top.

This wine-soaked gluten-free sticky date pudding is a gooey, soft, and moist Christmas dessert made with Pinot Noir that tastes like just like sticky toffee pudding.

Course Dessert

Cuisine British

Keyword gluten free sticky date pudding

Prep Time 15

Cook Time 35

Cooling/Soaking Time 10

Total Time 1

Servings servings

Calories 364kcal

Author Ksenia Prints

Equipment

Stand mixer

Ingredients

For the Pudding:

9 oz pitted dates roughly chopped
1 cup boiling water
¼ cup brown sugar loosely packed
6 tablespoon unsalted butter softened
2 eggs at room temperature
1 ¼ cups gluten-free flour
1 ½ teaspoon baking powder
Ice cream or dolloping cream optional

For the Pinot Noir Sauce:

½ bottle pinot noir wine
½ cup white sugar or more to taste
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Instructions

For the pudding:

Preheat oven to 350F (standard) or 320F (convection).
Grease 7 pudding molds with butter or grease and line an 8" square cake pan with an overhang.
Place dates in a bowl and pour over boiling water. Let it stand for 10 minutes.
Mash well with a potato masher (or fork) until it resembles sloppy porridge.
Place butter and brown sugar in the bowl of a stand mixer or a large bowl. Beat until combined and smooth.
Add eggs, beat until incorporated.
Add flour and sprinkle baking powder across the surface. Mix until flour is incorporated.
Add the date mixture and mix until well incorporated into the batter.
Pour into cake pan, smooth the surface, and bake for 35 minutes or until a skewer inserted into the center comes out clean.

For the wine syrup:

While baking, combine wine, sugar, vanilla extract, and cinnamon together in a saucepan to make the toffee sauce. Bring to the boiling point and then simmer over low heat, stirring occasionally, until the sauce reduces, about 30 minutes. Remove from heat and let cool to room temperature.
Remove the cake from the oven. While still hot, poke about 40 holes all over the surface using a skewer. Pour over ½ cup pinot noir sauce and leave to soak for 10 minutes.
Use the overhang to lift the cake out, cut, serve warm with the remaining warm sauce over the pudding and topped with ice cream or cream.

Nutrition