Ingredients:

– 1 ½ cups pitted dates, finely chopped
– 1 cup boiling water
– 1 teaspoon gluten-free baking powder
– 1 cup gluten-free all-purpose flour
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– ½ cup packed brown sugar
– ½ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract

For the toffee sauce:

– 1 cup heavy cream
– 1 cup packed brown sugar
– ½ cup unsalted butter
– 1 teaspoon vanilla extract
– A pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a square baking dish or individual ramekins.

2. In a mixing bowl, combine the chopped dates and boiling water. Let them sit for 5 minutes to soften and then stir in the gluten-free baking powder.

3. In a separate bowl, whisk together the gluten-free all-purpose flour, cinnamon, nutmeg, and salt.

4. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the dry flour mixture to the creamed butter mixture, alternating with the date mixture. Mix until just combined.

6. Pour the batter into the greased baking dish or ramekins, spreading it evenly.

7. Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be moist yet firm to touch.

8. While the cake is baking, prepare the toffee sauce. In a saucepan over medium heat, combine the heavy cream, brown sugar, and butter. Stir continuously until the sugar has dissolved and the mixture begins to thicken, approximately 10 minutes. Remove from heat and stir in the vanilla extract and a pinch of sea salt.

9. Once the cake is done baking, allow it to cool in the pan for 10 minutes before transferring it to a wire rack.

10. Serve individual portions of the warm sticky toffee pudding, drizzled generously with the decadent toffee sauce. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Tips and Variations:

– For a twist on the classic, add a handful of chopped walnuts or pecans to the cake batter for a delightful crunch.
– Feel free to substitute the gluten-free flour with regular flour if you don’t require a gluten-free version. The taste will still be equally divine.
– To make this dessert in advance, you can bake the cake and prepare the toffee sauce separately, storing them separately in the refrigerator. Warm the cake slices in the oven or microwave before serving and reheat the toffee sauce gently on the stovetop.

Conclusion:
Indulging in a gluten-free sticky toffee pudding is like wrapping yourself in a warm culinary hug. This dessert effortlessly combines a moist, spongey cake with a luscious toffee sauce, leaving you craving more after every scrumptious bite. Whether you’re catering to gluten-free dietary needs or simply looking to treat yourself, this timeless British classic promises to leave you with a heart full of delight and sweet memories. Cheers to the sheer pleasure of gluten-free baking!