Sticky toffee pudding
(1)
1 hour
Dates give this old favourite its delicious toffee texture while keeping the fat content down.
Brenda Houghton
27 people made this
Ingredients
Serves: 6
- 175 g (6 oz) stoned natural dates
- 1 teaspoon bicarbonate of soda
- 175 g (6 oz) self-raising white flour
- 175 g (6 oz) dark muscovado sugar
- 50 g (1¾ oz) 70 per cent fat spread, plus extra for greasing
- 2 egg whites
- 1 teaspoon vanilla essence
- For the sauce
- 1 tablespoon dark muscovado sugar
- 1 tablespoon golden syrup
- 3 tablespoons virtually fat-free fromage frais
Method
Prep:10min ›
Cook:50min ›
Ready in:1hr
- Heat the oven to 180°C (350°F, gas mark 4). Lightly grease a 19cm (7½in) square cake tin and line the base with baking paper.
- Roughly chop the dates. Place them in a small pan with 200ml (7 fl oz) of water and bring to the boil, then reduce the heat and simmer for 5 minutes, or until most of the liquid has been absorbed. Stir in the bicarbonate of soda.
- Place the flour, sugar, spread, egg whites and vanilla in a bowl and beat until blended and thick. Stir in the dates then spoon the mixture into the cake tin and level the surface. Bake for 35-40 minutes until well risen and firm.
- To make the sauce, place the sugar, syrup and fromage frais in a pan and heat until melted and smooth, stirring. Cut the pudding into squares and serve with the sauce spooned over.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (2)
2
This is a lovely light old fashioned recipe! Went down well with all the family, my 5 year old had too helpings. - 14 Mar 2011
0
Altered ingredient amounts. I ran out of dark sugar so had to use light brown ib the sauce and it still tasted lovely. - 14 Mar 2011