Low FODMAP Sticky Toffee Pudding Recipe

This decadent Low FODMAP Sticky Toffee Pudding Recipe is made with lactose-free butter, brown sugar, gluten-free flour, lactose-free heavy cream, and pure maple syrup. This recipe creates a rich, buttery, and intensely sweet dessert that provides all the comfort of the classic British treat without the digestive distress. It is a cozy winter dessert that is perfect for a holiday gathering, making enough for 6 to 8 people.

Jump to Recipe

Low FODMAP Sticky Toffee Pudding Recipe Ingredients

For the Pudding (Cake):

• 1/2 cup lactose-free butter, softened
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/4 cups gluten-free flour blend (with xanthan gum)
• 2 tsp gluten-free baking powder
• 1/4 tsp salt
• 1/2 cup lactose-free milk
• 1/2 tsp ground cinnamon (optional)

For the Sticky Toffee Sauce:

• 1/2 cup packed brown sugar
• 1/4 cup lactose-free butter
• 1/2 cup lactose-free heavy cream (or whipping cream)
• 1 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 pinch of salt

How To Make Low FODMAP Sticky Toffee Pudding

1. Prepare the oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan thoroughly to ensure the cake doesn’t stick.
2. Cream the base: In a large mixing bowl, cream the softened lactose-free butter and brown sugar together until the mixture is light, smooth, and fluffy.
3. Emulsify wet ingredients: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract.
4. Combine dry ingredients: In a separate small bowl, whisk together the gluten-free flour, baking powder, salt, and optional cinnamon.
5. Form the batter: Gradually add the dry ingredients and the lactose-free milk to the butter mixture in alternating batches, mixing until the batter is smooth.
6. Bake the sponge: Pour the batter into your prepared pan and bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean.
7. Simmer the sauce: While the cake bakes, combine the brown sugar, butter, heavy cream, maple syrup, and salt in a small saucepan over medium-low heat.
8. Thicken the toffee: Stir the sauce constantly for 4–6 minutes until it becomes glossy and thickens slightly; remove from heat and stir in the vanilla.
9. Infuse the cake: Use a fork to poke holes all over the warm cake, then pour about half of the warm toffee sauce over the top so it soaks in.
10. Slice and serve: Cut the cake into squares and serve warm, drizzling the remaining sauce generously over each individual portion.

Recipe Tips

• The Poke Method: Poking holes in the cake while it is still warm is vital. It allows the toffee sauce to seep into the sponge, creating that signature “sticky” texture throughout.
• Check Your Flour: Ensure your gluten-free flour blend includes xanthan gum. This ingredient acts as the “glue” that replaces gluten, preventing the cake from becoming too crumbly.
• Watch the Sauce: Do not let the toffee sauce reach a rolling boil, or it may separate. A gentle simmer is all you need to achieve a glossy, thick consistency.
• Room Temperature Eggs: Use room temperature eggs to prevent the softened butter from curdling when you mix them together, resulting in a smoother cake crumb.

What To Serve Sticky Toffee Pudding

This rich pudding is traditionally served warm and pairs beautifully with a cold scoop of lactose-free vanilla ice cream. For a bit of texture, you can sprinkle a tablespoon of chopped walnuts over the top. It also goes exceptionally well with a strong cup of black coffee or Earl Grey tea to balance the deep sweetness of the toffee.

How To Store Sticky Toffee Pudding Leftovers

• Refrigerate: Store any leftover cake and sauce in an airtight container in the refrigerator for up to 4 days. Keep the extra sauce in a separate jar for easier reheating.
• Freeze: You can freeze the baked cake (without sauce) for up to 2 months. Thaw overnight and reheat in the oven at 300°F (150°C) before adding freshly warmed sauce.

Low FODMAP Sticky Toffee Pudding Recipe Nutrition Facts

• Serving Size: 1 square (based on 9 servings)
• Calories: 345 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 36g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 3g

Frequently Asked Questions

• Is this recipe dairy-free? No, this recipe uses lactose-free dairy (butter, milk, and cream). While it is safe for those with lactose intolerance, it is not suitable for those with a true milk allergy or those following a vegan diet.
• Can I use granulated white sugar instead of brown sugar? It is not recommended. Brown sugar contains molasses, which is essential for the deep, caramel-like flavor and moist texture that defines a sticky toffee pudding.
• How do I reheat the leftovers? The best way to reheat a slice is in the microwave for 20–30 seconds. Warm the extra sauce separately and pour it over the hot cake to restore that “fresh out of the oven” stickiness.

Try More Recipes:

• Low FODMAP Sorbet Recipe
• Low FODMAP Snickerdoodles Recipe
• Low FODMAP Shortbread Cookies Recipe