Christine's gluten-free
Sticky Toffee Pudding

At the 2010 Free From Food awards my Sticky Toffee Pudding was ‘Highy Commended'. The ceremony was held in London in April with celebrity chef Anthony Worrall Thompson presenting the awards.

Another delicious option is a Puddicake (a pudding or a cake ~ you choose). A Puddicake can be eaten cold like a cake or heated and turned into a pudding.

I have also created a tower of Sticky Toffee puds as a Wedding Pudding.

Another version is Christine's Sticky Toffee Tart, designed by Sophie. Same recipe but in a shortcrust pastry case.

You don't have to be on a special diet to enjoy this pudding, so if you like sticky toffee you will love it and so will everyone else ~ so eat me quick or someone else will!

Sizes available:
125g (approx) (supplied in a plastic bowl, for either steaming or microwave use).

150g and 250g (supplied in a foil container, to re-heat in the oven for approx. 15-20 mins).

Prices and Delivery      Sticky Toffee Ingredients