My daughter loves sticky toffee pudding and since her Coeliac diagnosis I've been struggling to find a good GF alternative. I made this at Christmas and it was fantastic. So good we made it again at New Year!

Delicious! Turned out really well

I've just done this recipe and used figs as well as dates and it's fabulous

This is a fantastic recipe, easy to do and very very tasty

My son has declared this to be the best gluten free dessert I've ever made. I added a few extra dates to the recipe, and also served it with a warm caramel sauce. (made with 100 grams sugar, 30g butter, 30 ml single cream).

This sticky toffee pudding went down a treat! Perfectly delicious and the sponge is so light...everyone loved it! I doubled the recipe which filled a large muffin tray with 6 individual portions with enough left over to fill another ramekin so got 7 generous sized portions out of it. I made a sauce by gently heating then blending some medjool dates, goats butter, treacle and rice milk. So easy to make and now a firm favourite :-)

I doubled the recipe and served at a family dinner. I made a toffee sauce with 2½ oz brown sugar, 1½ oz butter and 2 tbsp double cream mixed together and brought to the boil for 3 minutes. Served with either cream or vanilla ice cream it was absolutely delicious. Some of the family members didn't even realise it was gluten free!!

Made double the mixture with dairy free spread instead of butter and 1/4 tsp Xantham gum. The whole pudding was demolished and will definitely be making this again. Made a sauce with brown sugar, golden syrup, vanilla essence and dairy free spread, boiled for 5 mins then added soya cream- delicious

I have made this a couple of times with doves farm gluten free SR flour and found it a hit with my dinner guests. It is light and fluffy rather than thick and gooey but delicious all the same.

After scouring for hours to find a well-reviewed sticky toffee pudding recipe, we found this one and it was perfect! I am gluten and wheat intolerant and my boyfriend has a dairy allergy so it was an ideal recipe. We used a Bain Marie but the bottom was still a bit undercooked so next time I think we'll try without but still tasted amazing!

Anna's review was very helpful. I followed her method and found that double the quantity was plenty for 8 people. I used self raising gluten free flour so I used half the quantity of baking powder. Even though the pudding sank in the middle as it cooled it still had a lovely texture.

My son's first attempt at baking on his own! This was delicious and will definitely be repeated. Made with wholemeal self-raising flour. Ran out of treacle so substituted golden syrup. Would probably chop up the dates next time. Very tasty with vanilla ice cream.