Ok so sticky toffee pudding is not the lowest of sugar desserts to make. However my version is a lot lower in sugar than traditional recipes and tastes just as good.
Preparation time: 15 Minutes
Cooking time: 35 minutes
What’s Good About It?
Typically sticky toffee puddings are ladened with sugar and syrups – this keeps the level down to the minimum. If you want a creamier sauce try adding a spoonful of almond nut butter to the mixture.
- Make the sauce. First mix the arrowroot with a little water to form a thick paste.
- Place all the ingredients in a saucepan. Gradually heat whisking well to avoid any lumps. Bring to a gentle simmer and stir constantly until the mixture begins to thicken – this should take 4-5 minutes. This can be prepared ahead and then warmed when needed.
- Put the dates in a heatproof bowl and pour over the boiling water. Soak for 15-20 minutes.
- Preheat the oven to 180C gas mark 4 and grease an ovenproof fish
- Put all the ingredients in the dates and liquid in a food processor and blitz until smooth.
- Pour into the dish and bake for 30-35 minutes until the sponge has risen and is firm to the touch.
- Serve with the sauce
Nutrition per serving 241kcal, Total Fat 13g of which saturates 5.1g, Carbohydrates 31g of which sugars 13g, Protein 2.9g, fibre 0.5g
Did You Know?
You can steam these puddings in ramekins as well as baking them – this will create a softer, more moist texture.
80g pitted dates, roughly chopped
80ml boiling water
4g / 1 tsp vanilla extract
60g butter or dairy free spread
80ml maple syrup or honey
2 eggs beaten
4g ground ginger
100g gluten free self-raising flour
½ tsp bicarbonate of soda
Nut Free Caramel sauce or top with custard
30g butter or dairy free spread
50g erythritol or xylitol
150g full fat coconut milk or coconut cream / soy cream
4g vanilla extract
2g / 1/2 tsp arrowroot
pinch of sea salt.