Healthy Sticky Toffee Pudding

Coming at ya’ with another Easter bake this weekend!

I’m not quite sure how ‘Easter’ like you can call this recipe but it sure as hell is tasty so don’t mind me sharing it!

I’ve been planning this bake for quite some time now but I just wasn’t sure how it would turn out. I mean, replicating one of the world’s most famous desserts which is known for it’s sweetly taste and sticky texture could prove somewhat difficult, right?

My main concern was achieving the sticky texture whilst the shape maintained once it was removed from it’s cooking tin. But, did I do it? Heck yes. Was I shocked? Heck yes.

Anyhow, this dessert is simply b-e-a-utiful, even if I do say so myself. It’s sweet, it’s toffee flavoured (my favourite) and most importantly it’s sticky. It’s oh so sticky!

Better yet though, it’s a lot healthier than your average sugar/milk/cream packed sticky toffee pudding. Using the coconut sugar, yoghurt and almond milk helped achieve a healthier version of this classic dessert.

So this Easter (or now) if you do anything then make sure you whip up this dessert to amaze all your friends and family. Believe me, they will not think it’s healthy in the slightest.

Serves 3 individual size cooking tins – double the ingredients for more

Ingredients 

115g pitted dates
85ml boiling water
90g wholemeal self-raising flour
1 tsp bicarbonate soda
1 whisked egg
1 tsp vanilla extract
42g fat free yoghurt
70g coconut sugar (I use TheGroovyFood Company)
50ml almond milk
Pinch salt
(Butter and sprinkle of flour for greasing tins)

Toffee sauce

30g coconut sugar
60g fat free yoghurt
1 tbsp agave nectar (I use TheGroovyFood Company)

Method

Begin by pre heating your oven to gas mark 4.

Chop up your pitted dates and place into a bowl and cover them with the 85ml boiling water and 1 tsp vanilla extract and set aside.

In a bowl, mix together your flour and bicarbonate soda. In a separate mixing bowl mix the yoghurt and sugar together until you have a creamy mixture. While stirring, add the already whisked egg slowly (stirring in between). Gently fold in 1/3 flour and half milk. It’s important not to over whisk the mixture now. Slowly, continue this method and add the rest of the flour and milk.

Going back to your dates – mash them up with the water using a fork until you get a mushy mixture. You can now add this bit by bit into the pudding mixture.

Grease your tins well with butter and flour (butter is the only thing I found to work well) and fill them 3/4 of the way. Place the tins on a baking tray and place in the middle of the oven to bake for 30-40 minutes. You will be able to tell if they are cooked enough if the tops are firm and a knife comes out clean after stabbing them in the middle.

Leave to cool a little and then slowly remove them from their tins with a knife scoring around the edges.

Whilst the puddings cool, heat a pan with the sauce ingredients bringing them to the boil (ever so slightly) and stirring constantly. Once warm, drizzle over the puddings and dig in!

I really hope you enjoy these as much as I did – perhaps a little bit too much!

*Inspired by BBC Good Food ‘Ultimate sticky toffee pudding’

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