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Healthier sticky toffee pudding

We've made classic sticky toffee pudding healthier and low in fat by halving the sugars an swapping the butter for Greek yogurt.

Serves 6

Prep Time 10 min + soaking

Cooking Time 35 min

Ingredients

    • 80g pitted dates, roughly chopped
    • Oil, for greasing
    • 1tsp vanilla bean paste or extract
    • 1tsp ground cinnamon
    • 60g low-fat Greek yogurt
    • 4tbsp maple syrup
    • 2 large free-range eggs, beaten
    • 1tsp black treacle
    • 115g self-raising flour
    • ½tsp bicarbonate of soda

For the toffee sauce

  • 125ml light evaporated milk
  • 1tsp maple syrup
  • 1tsp black treacle

Method

    1. Put the dates in a medium heatproof bowl and pour over 80ml boiling water. Soak for 20 min or until plump and cool.
    2. Heat the oven to 170°C/fan 150°C/gas 3½ and brush a 1 litre ovenproof dish with oil. Put the dates and any soaking liquid from the bowl, plus all the remaining pudding ingredients in a food processor and blend until smooth.
    3. Pour the batter into the prepared dish, then bake for 30–35 min until the sponge has risen and is firm.
    4. Meanwhile, for the toffee sauce, put the evaporated milk in a small pan over a gentle heat and simmer for 10 min or until reduced by half. Stir in the syrup and treacle. Spread over the pudding.

Tip: Serve with extra yogurt on the side, if you like.

Nutrition per serving

Read more on how we calculate nutrition.
208kcal 7.5g 3.4g fat 1.3g 1.7g 22.4g 0.6g 163mg 38.5g 1.5mg

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