A sticky toffee pudding on a plate

Lighter sticky toffee puddings

  • Rating: 5 out of 5.24 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • More effort
  • Serves 4

This lighter version of a sticky toffee pudding is packed with sticky dates and uses maple syrup instead of sugar – serve it with a dollop of Greek yogurt

Nutrition: per serving
HighlightNutrientUnit
kcal339
fat4g
saturates1g
carbs73g
sugars25g
fibre2g
protein7g
low insalt0.33g
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Ingredients

Method

  • STEP 1

    Preheat the oven to 180C/Gas 4/fan oven 160C. Put the dates and 175ml/6fl oz water in a pan and simmer for 5 minutes. Tip into a food processor, add 6 tablespoons maple syrup and the vanilla extract, and blend until smooth.

  • STEP 2

    Transfer to a bowl and mix in the egg yolks, followed by the flour. In another bowl, whisk the egg whites until stiff, and fold into the date mixture.

  • STEP 3

    Put 1 tablespoon maple syrup into each of four 200ml/7fl oz pudding moulds and add the mixture. Cover each tightly with foil, stand in an ovenproof dish and pour in hot water to halfway up the sides of the moulds. Cook for 1 hour, until a skewer inserted into the centre comes out clean.

  • STEP 4

    Uncover, run a knife around the edges, and invert onto plates. Drizzle over yogurt and maple syrup to serve, if you like.

Goes well with

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    Rating: 5 out of 5.24 ratings
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