Easy but healthful sticky toffee pudding

imageHere is my healthful sticky toffee pudding. This was my husband’s birthday cake but it went down well with all of us. Read the notes as always as I’ve set out a gluten free option.
I adapted this from Nigella Lawson’s Nigella Bites.

Ingredients

200g of pitted dates (preferably Medjool)
1 teaspoon of bicarbonate of soda (baking soda)
200ml of boiling water
50g of coconut oil (or walnut oil or macademia oil or butter)
175g of spelt flour (I used a mix of spelt and buckwheat)
1 1/2 teaspoons of baking powder
1 teaspoon of vanilla (optional)
1 beaten egg
100g of dark muscovado sugar
100ml of coconut milk

For the toffee sauce

75g of dark muscovado sugar
25g of melted unsalted butter or oil of choice.
1 teaspoon of black treacle (you can omit and add an extra 25g of muscovado sugar but I love the treacle!)
500ml of boiling water

1 large pudding bowl or 6-8 small pudding tins.

Method

Chop the dates and soak them in the bicarbonate of soda and 200ml of boiling water for about 10 minutes and then rinse. You can use the dates as they are or puree them in a blender. I like them pureed. Once rinsed, add the vanilla and mix through. Leave to cool.

Heat the oven to 180C/350F.

Combine 100g of muscovado sugar with the flour and the baking powder. Beat together the milk, egg, vanilla and oil and pour over the flour and sugar and then mix together to form a runny batter.

Pour the mixture into the pudding dish or the individual pudding tins.

Add the treacle and the melted butter/oil to the 500 ml of boiling water and stir well. (Do this right before you pour over the batter so that the oil is well dispersed through the water).

Sprinkle the 75g of muscovado sugar over the batter mix in the pudding dish/tins.

Pour the boiling water mix over the batter.

Bake for around 25 minutes if using individual pudding tins or 45 mins if using a pudding dish.

Serve with pureed frozen banana.

Yum!

Notes

You can use self raising flour. If you do, use 175g and omit the baking powder.

For a gluten free option, use gluten free flour or rice flour and add an extra beaten egg.

For a creamier sauce, omit 100ml of the boiling water and add coconut milk instead.

You can substitute the coconut milk with any milk you like. I love coconut milk though!

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