The ultimate makeover: Sticky toffee pudding

The ultimate makeover: Sticky toffee pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 35 mins Cook: 25 mins Plus cooling

Skill level

Easy

Servings

Makes 7

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
450
protein
6g
carbs
70.6g
fat
17.5g
saturates
4.6g
fibre
2g
sugar
49.8g
salt
0.79g

Ingredients

For the pudding

  • 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

For the toffee sauce

  • 100g light muscovado sugar
  • 25g butter, cut into pieces
  • 1½ tsp black treacle
  • ½ tsp vanilla extract
  • 100g half-fat crème fraîche

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
andreamcgill's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just delicious. Never made this before but my daughters love it.

marthamacaron's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous! I only had 4 pudding tins so I also made 6 cupcakes and hollowed out the centre to fill with the sauce, yum!

macfarlane's picture

Further to my earlier comment, Medjool dates are definitely the best and well worth the extra money. I also found I got 10 puddings out of the recipe so perhaps my pudding tins were smaller.

macfarlane's picture

A definite dinner party winner, absolutely fanastic. Freeze's well (I freeze the sauce separately in jam jars. The best compliment I overheard (when I had made 40 for a 50th birthday party) was "naw, she couldnt have made these herself)

dgodber's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Compared to a standard Sticky Toffee Pudding, these save you only 100 calories! I love Angela Nilsen's "makeover" recipes but I think a bit more needs shaving off this one!!

peagreenchick's picture
  • 1
  • 2
  • 3
  • 4
  • 5

really easy to make and tastes good

spelac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is THE BEST toffee pudding I have ever had, making it every Christmas for about four years now. It is by far the best! Make it a day before (bake and all) and than just reheat in the oven!

callychally's picture

"Serves 7" ??!! - what an odd number to make for!

abenstead's picture

Turned out great, and tasted fabulous.

hersem00's picture

Everyone really enjoyed these. I made more than I needed so I have frozen some. It would be nice if you said how to re-heat them when frozen.

eaamey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely and went down very well with everyone at Sunday dinner! The only thing was that I didn't grease the tins enough and I had trouble getting them out so they were not perfectly rounded. Still tasted gorgeous though!

carriebolton's picture

It says these puddings can be made 2 days in advance - does this mean unbaked or should I bake them if I'm going to use them later and then reheat when needed?

Questions

Tips