Sticky Toffee Pudding

These are advertised as “Guilt-free sticky toffee puddings” but I don’t think there is anything guilt free about sticky toffee puddings. Then again I have a wedding dress to fit into in 2.5 weeks time and I’m convincing myself it’s healthy!

Sticky toffee pudding
(serves 4)

175g pitted dates, chopped
150ml maple syrup (or maple flavoured golden syrup)
1tbsp vanilla extract
2 large eggs separated
85g self raising flour

1) Preheat oven to 180oc. Put the dates in 6 fl oz of water and simmer for 5 min. Tip into food processor add 6 tbsp of maple syrup and vanilla extract, blend to a paste.

2) Transfer to a bowl, mix with the egg yolks and flour. In another bowl whisk egg whites until stiff. Fold into date mix.

3)Put 1 generous tbsp of maple syrup in the bottom of each pudding mould (or it does work with ramekins) add cake mixture and cover tightly with foil. Stand in oven proof dish and pour hot water into the oven dish up to about half way up the pudding moulds. Cook for 1 hour.

4) Uncover, run sharp knife around edges and invert onto a plate/bowl.


About Jules

Freelance Food Geek who's passionate about food education. Lives with long-suffering Hubs and 3yo Little Baker (LB) not too far from Derby.

Posted on May 14, 2007, in British, Pudding. Bookmark the permalink. Leave a comment.

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