How often have you heard the phrase “I’m so full, I couldn’t eat another bite” and then the dessert comes out, and a hearty round of “oh, go on then” comes from around the table. Let’s be honest, it might not be biologically true, but psychologically most of us have a separate stomach for desserts!
A Healthy Twist
Is there anything quite as warming on a cold, dark evening as a fresh out the oven, sticky toffee pudding? A full fat, full sugar version can be a hefty 697kcal per serving. This week we’re sharing one that still tastes amazing, but is over half the calories at 339 kcal.
Whist maple syrup isn’t entirely “healthy”, it’s a substantially better choice than refined sugar and black treacle. One of the reasons for this is because of the minerals and antioxidants that it contains; Healthline states that these include calcium, potassium, iron, zinc and a hefty dose of manganese.
Low Fat Sticky Toffee Pudding*
175g pitted dried dates
150ml/10 tbsp maple syrup
1 tbsp vanilla extract
2 large eggs, separated
85g self-raising flour
Fat free Greek yogurt and extra maple syrup, to serve (optional)
Equipment needed: 4 x 200ml/7fl oz pudding moulds
Preheat the oven to 180C/fan 160C/Gas 4. Put the dates and 175ml/6 fl oz water in a pan and simmer for 5 minutes. Tip this mixture into a food processor, then add 6 tablespoons maple syrup and the vanilla extract. Blend this until smooth.
Transfer it to a bowl and mix in the egg yolks, followed by the flour. In a separate bowl, whisk the egg whites until stiff, and then fold this into the date mixture.
Put 1 tablespoon of maple syrup into each of the 200ml/7fl oz pudding moulds and add the cake mixture. Cover each one tightly with foil, stand in an ovenproof dish and pour in hot water to halfway up the sides of the moulds. Cook these for 1 hour, until a skewer inserted into the centre comes out clean.
Uncover whilst still hot, run a knife around the edges, and invert onto plates. Drizzle over yogurt and maple syrup to serve, if you like.
If you fancy trying something different: swap the maple syrup for agave nectar, which is even better for you. For more information on the benefits of this, please see our Healthy Pineapple Upside-down Cake recipe.
We hope you enjoy making this recipe – perhaps one to share at your next dinner party. If you take any pictures, we’d love to see them; please share them with us on Facebook, Pinterest or Instagram.
*Please note, the image used here is from stock photography. For a link to the original recipe and their picture, please click here.