Healthier sticky toffee pudding

Ingredients

80g pitted dates, roughly chopped
80ml boiling water
1 tsp vanilla extract
60g unsalted butter, softened, plus extra for greasing
100ml maple syrup
2 large free-range eggs, beaten
1 tsp black treacle
100g self-raising flour
½ tsp bicarbonate of soda

For the toffee sauce

1 tsp maple syrup
1 tsp black treacle
10g unsalted butter
2 tbsp single cream
1 tbsp greek yogurt

Ingredients

80g pitted dates, roughly chopped
80ml boiling water
1 tsp vanilla extract
60g unsalted butter, softened, plus extra for greasing
100ml maple syrup
2 large free-range eggs, beaten
1 tsp black treacle
100g self-raising flour
½ tsp bicarbonate of soda

For the toffee sauce

1 tsp maple syrup
1 tsp black treacle
10g unsalted butter
2 tbsp single cream
1 tbsp greek yogurt

Method

Put the dates in a medium heatproof bowl and pour over the boiling water. Soak for 20 minutes until cool, then mash with the soaking water using a fork. Stir through the vanilla and set aside.
While the dates are soaking, heat the oven to 170°C/150°C fan/gas 31⁄2 and lightly grease a 1 litre ovenproof dish. Put the 60g butter, 100ml maple syrup, eggs, treacle, flour and bicarbonate of soda in a mixing bowl. Beat with an electric hand mixer or balloon whisk to form a batter. Stir in the date mixture.
Pour the batter into the dish. Bake for 30-35 minutes until the sponge has risen and is firm to the touch.
Meanwhile, for the toffee sauce, melt the maple syrup, treacle and butter together with a pinch of salt in a small pan over a low heat. Add the cream and yogurt, then immediately take the pan off the heat and stir until smooth using a balloon whisk. Spread over the hot sponge, then serve straightaway with extra yogurt or frozen vanilla yogurt (see tip).

Method

Put the dates in a medium heatproof bowl and pour over the boiling water. Soak for 20 minutes until cool, then mash with the soaking water using a fork. Stir through the vanilla and set aside.
While the dates are soaking, heat the oven to 170°C/150°C fan/gas 31⁄2 and lightly grease a 1 litre ovenproof dish. Put the 60g butter, 100ml maple syrup, eggs, treacle, flour and bicarbonate of soda in a mixing bowl. Beat with an electric hand mixer or balloon whisk to form a batter. Stir in the date mixture.
Pour the batter into the dish. Bake for 30-35 minutes until the sponge has risen and is firm to the touch.
Meanwhile, for the toffee sauce, melt the maple syrup, treacle and butter together with a pinch of salt in a small pan over a low heat. Add the cream and yogurt, then immediately take the pan off the heat and stir until smooth using a balloon whisk. Spread over the hot sponge, then serve straightaway with extra yogurt or frozen vanilla yogurt (see tip).

delicious. tips

Greek yogurt or frozen vanilla yogurt, rather than cream, makes a great lower-fat accompaniment.
We reduced the overall sugar content – but youdon’t notice this as we boosted the flavour by using maple syrup and black treacle. We also used single cream and yogurt instead of double cream in the sauce, to reduce the amount of fat in the dish.

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