"After a roast dinner in winter time, this would always be a treat, yet all the butter, sugar and cream that goes into the decadent and delicious traditional pudding is just too much. Here is my healthier version which is just as moist and will surprise you."
Sticky Toffee Pudding
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 1hr 15mins
Serves or Makes: 6
Recipe Card
ingredients
For the pudding
- 110 gram coconut oil, plus extra for greasing
- 120 milliliter water
- 200 gram medjool dates, pitted
- 110 gram coconut sugar
- 200 gram self raising flour, sifted
- 1 teaspoon bicarbonate of soda, sifted
- 240 milliliter almond milk
- 4 tbsp maple syrup
- 1 tbsp apple cider vinegar
ingredients
For toffee sauce
- 400 milliliter tinned coconut milk, shaken well before opening
- 200 gram coconut sugar
- 1/4 teaspoon himalayan salt
Method
For the pudding
Step 1
Preheat the oven to 170°c and lightly grease a small heatproof lasagne or pie dish with coconut oil.
Step 2
Add the water and dates to a small saucepan and simmer for 5 minutes, until the dates have absorbed at least half of the water, then use an immersion blender to whizz them into a purée.
Step 3
In a small saucepan, melt the coconut oil and then pour it into a bowl with the coconut sugar and stir until all the sugar has been dissolved.
Step 4
Stir the flour and bicarbonate of soda into the coconut oil and sugar mixture, then mix in the almond milk and maple syrup.
Step 5
Lastly, stir in the date purée and apple cider vinegar. Mix until everything has been well incorporated and the batter is smooth.
Step 6
Pour the mixture into the prepared dish and cover tightly with foil. Bake for 1 hour and 10 minutes, until a toothpick inserted into the middle of the pudding comes out clean.
For the toffee sauce
Step 1
Add all your ingredients to a saucepan over a medium to high heat, stirring to combine everything while it comes to the boil and starts to thicken.
Step 2
Remove the pan from the heat and pour the toffee sauce into a jug ready for serving. You can make this in advance and store it in the fridge, then gently reheat in a saucepan before serving, or make your toffee sauce while the pudding bakes. Pour it while hot over your servings of sticky toffee pudding.