One of the nation’s favourite desserts, this version comes in at under 270 kcals per portion and has broken free from the traditional lashings of butter and cream. I know people can get fairly passionate about sticky toffee pudding, and as a huge fan of the Lake District, I get it. But if you have food allergies, or follow a vegan diet, you aren’t able to enjoy the full-fat dairy version. This recipe is made of pure, simple ingredients, and the result is a much lighter, but just as delicious pudding.
sticky toffee pudding
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Ingredients
- 200 g chopped dates
- 350 ml coconut milk 2% fat or rice milk, I use Koko UHT
- 1 tsp bicarbonate of soda
- 100 g vegetable oil rice bran, sunflower or rapeseed
- 100 g light brown sugar
- 200 g gluten -free self raising flour
- 1 tbsp water or juice if the mixture is too stiff
- For the toffee sauce
- 400 ml full fat coconut milk
- 4 tbsp dark brown sugar
- 1 tsp black treacle
- 2 tsp cornflour
Quantity of servings: servings
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Ingredients
Quantity of servings: servings View units in: |
Instructions
- Preheat the oven to 180C/160C fan or GM5. Line a 20cm square tin with grease proof paper.
- Begin by making the sponge. Add the chopped dates to a medium-sized pan and pour over the low-fat coconut milk. Bring to a gentle simmer for about 5 minutes, stirring every so often.
- Remove from the heat, and add in the bicarbonate of soda, stirring until completely mixed in. It will fizz up a little,and all those tiny little bubbles are what is going to create the lightness to the sponge. Allow to cool.
- Mix together the oil and the sugar, then lightly fold in the self-raising flour. Finally, add the date mixture, and gently fold in so you keep as many of the bubbles as you can. Add in the extra tablespoon of water or any fresh juice if the mixture doesn't drop off the spoon easily.
- Tip into the tin, and bake for 30 minutes, until a skewer comes out clean and the sponge is springy to touch.
- To make the sauce, add the coconut milk, dark brown sugar, and treacle to a saucepan, and heat gently. Mix the cornflour with 2 teaspoons of water, and add to the saucepan, stirring constantly until thickened.
- Cut the sponge into 12 pieces, and serve with the sauce in a jug for everyone to pour over themselves.
Recipe Notes
The sponge freezes brilliantly, cut into portions and freeze. The sauce can be cooled, stored in the fridge for up to 2 days and gently reheated once.
Nutrition Facts
sticky toffee pudding
Amount Per Serving
Calories 267
Calories from Fat 153
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
26%
Saturated Fat 8g
40%
40%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Sodium 125mg
5%
5%
Potassium 99mg
3%
3%
Total Carbohydrates 30g
10%
10%
Dietary Fiber 3g
12%
12%
Sugars 16g
Protein 3g
6%
6%
Vitamin A
1%
1%
Vitamin C
2%
2%
Calcium
5%
5%
Iron
7%
7%
* Percent Daily Values are based on a 2000 calorie diet.