Healthier sticky toffee pudding

Method

1. 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.
2. 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.
3. Pour the batter into the dish. Bake for 30-35 minutes until the sponge has risen and is firm to the touch.
4. 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).