Name: The ultimate makeover: Sticky toffee pudding
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: Makes 7
Cuisine: British
Ingredients: 200g pitted whole date 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; 1 ½ tsp black treacle; ½ tsp vanilla extract; 100g half-fat crème fraîche

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The ultimate makeover: Sticky toffee pudding

The ultimate makeover: Sticky toffee pudding

Angela Nilsen

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Makes 7

Easy

Prep: 35 mins

Cook: 25 mins

Plus cooling

A star rating of 4.3 out of 5.12 ratingsRate

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Angela Nilsen transforms the classically indulgent sticky toffee pudding into a good-for-you favourite

Freezable

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Ingredients

Nutrition

Units:

MetricUS

For the pudding

200g pitted whole date

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

For the toffee sauce

100g light muscovado sugar
25g butter

cut into pieces
1 ½ tsp black treacle
½ tsp vanilla extract
100g half-fat crème fraîche

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Nutrition: per serving

kcal450
fat17.5g
saturates4.6g
carbs70.6g
sugars49.8g
fibre2g
protein6g
salt0.79g

low

Method

step 1

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.
step 2

Stir the vanilla and treacle into the dates, and mash with a fork to a rough purée.
step 3

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.
step 4

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.
step 5

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.

Recipe from Good Food magazine, April 2011

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A star rating of 4.3 out of 5.12 ratings

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