This gluten-free recipe is perfect for a comforting and warming dessert on a winter’s night, especially on bonfire night. The gingerbread pudding is sticky and delicious, and it can be served with custard for an extra sweet touch. Here is how to make it, along with the nutritional information:


Black treacle175g
Golden syrup175g
Brown sugar175g
Butter / margarine / dairy-free alternative 175g
Gluten free plain flour350g
Xanthan gum1/2 tsp
Bicarbonate soda1/2 tsp
Ground ginger2 tsp
Mixed spice2 tsp
Milk / dairy-free alternative150ml
Large free-range egg1
Glazed ginger75g


  1. Preheat the oven to 160°C /140°C fan / gas 3. Grease and line a square tin.
  2. Place the treacle, syrup, sugar, and butter in a heavy-based saucepan, and heat gently until the sugar has dissolved. Put the mixture to one side to cool.
  3. In a separate bowl, mix together the flour, xanthan gum, bicarbonate soda, ginger, and mixed spice.
  4. Slowly add the milk to the syrup mixture, making sure the mixture is tepid and not too hot as the milk will curdle.
  5. Pour the syrup mixture into the flour mixture and mix thoroughly until smooth. Add the egg and mix again, then stir in the glazed ginger until the mixture is smooth and shiny.
  6. Pour the mixture into the prepared tin and bake for 50-60 minutes, or until a skewer comes out clean.
  7. Serve warm with custard.

Serve this warm with lashings of custard or on it’s own and enjoy x

Nutritional Information:

Here’s the nutritional information per 100g of Gluten-Free Sticky Gingerbread Pudding:

NutrientQuantity per 100g
Calories286 kCal / 1196 kJ
Saturated fat6.5g

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and quantities used.

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Gluten Free Sticky Gingerbread Pudding
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