The ultimate makeover: Sticky toffee pudding
Angela Nilsen transforms the classically indulgent sticky toffee pudding into a good-for-you favourite
- Prep:35 mins
Nutrition per serving
- kcal 450
- fat 17.5g
- saturates 4.6g
- carbs 70.6g
- sugars 49.8g
- fibre 2g
- protein 6g
- salt 0.79g
- 200g pitted whole dates, preferably Medjool
- 75ml rapeseed oil, plus ½ tsp for oiling tins
- 175g self-raising flour, plus some for dusting
- 1 tsp vanilla extract
- 1 tsp black treacle
- 2 medium eggs
- 1 tsp bicarbonate of soda
- 100g unrefined demerara sugar
- 100g natural yogurt
- 100g light muscovado sugar
- 25g butter, cut into pieces
- 1½ tsp black treacle
- ½ tsp vanilla extract
- 100g half-fat crème fraîche
Chop the dates into small pieces, put in a small bowl then pour over 175ml boiling water. Leave to cool, about 30 mins. Oil (using the ½ tsp oil) then flour 7 x 200ml pudding tins (tapping out excess flour). Sit them on a baking sheet.
Stir the vanilla and treacle into the dates, and mash with a fork to a rough purée.
Heat oven to 180C/160C fan/gas 4. To make the puddings, beat the eggs in a small bowl. Mix the bicarbonate of soda and 175g flour together. Stir the 75ml oil and demerara sugar together in a larger bowl, using a wooden spoon. Pour in the eggs a bit at a time, beating as you go. Gently fold in one-third of the flour with a large metal spoon, then half the yogurt. Don’t overmix. Repeat, finishing with the last of the flour. Gently stir the mashed dates in to a thick batter. Spoon evenly between the tins. Bake for 20-25 mins.
Meanwhile, make the sauce. Put the muscovado sugar and butter into a small heavy-based pan. Heat over a low-medium heat, stirring occasionally, until the sugar starts to dissolve, without bringing to the boil or it may burn. The mixture will be quite thick, like fudge, and the sugar won’t dissolve completely at this stage. Take the pan off the heat, then stir in the black treacle and vanilla. Cool for 1-2 mins, then stir in the crème fraîche a spoonful at a time, so it incorporates smoothly into the mixture. If it’s a bit lumpy, use a small wire whisk to break them up.
To serve, loosen around the sides of the puddings with a round-bladed knife, then turn out onto plates. Spoon a little sauce over each one and finish with a drizzle of it on the plate. Puddings and sauce can be made up to 2 days ahead.