Angela Nilsen, known for her expertise in culinary makeovers, whips up the classic sticky toffee pudding and transforms it into a guilt-free treat you’ll love. With their clever substitutions and healthier modifications, this popular dessert gets a nutritious makeover without compromising on taste or texture.
Treat yourself to the ultimate sticky toffee pudding transformation as Angela’s recipe combines wholesome ingredients with the timeless flavors of dates and toffee. You won’t believe how she managed to create a lighter but equally decadent version that will satisfy all your dessert cravings. Get ready to fall in love with this soothing twist on a calming classic!
- 200g pitted whole dates, preferably Medjool
- 75 ml rapeseed oil, plus ½ tsp for oiling cans
- 175g self-raising flour, plus some for dusting
- 1 tsp vanilla extract
- 1 tsp black treacle
- 2 medium eggs
- 1 tsp baking soda
- 100g unrefined Demerara sugar
- 100g natural yogurt
- 100g light muscovado sugar
- 25g butter, cut into pieces
- 1½ tsp black treacle
- ½ tsp vanilla extract
- 100 g half-fat crème fraîche
- Cut the dates into small pieces, place them in a small bowl and pour 175 ml of boiling water over them. Let cool for about 30 minutes. Oil (with ½ tsp oil) and then flour 7 x 200 ml pudding molds (knock out any excess flour). Place them on a baking sheet.
- Stir the vanilla and treacle into the dates and mash with a fork to form a coarse puree.
- Preheat the oven to 180°C/160°C fan/gas 4. To make the puddings, whisk the eggs in a small bowl. Mix baking soda and 175 g flour. Mix 75ml oil and Demerara sugar in a larger bowl with a wooden spoon. Add the eggs one at a time while continuing to beat. Using a large metal spoon, carefully fold in a third of the flour, then half of the yogurt. Don’t mix too much. Repeat, finishing with the last of the flour. Gently stir the crushed dates into a thick batter. Divide evenly between cans. Bake for 20-25 minutes.
- In the meantime prepare the sauce. Place the muscovado sugar and butter in a small, heavy-based pan. Cook over low to medium heat, stirring occasionally, until the sugar begins to dissolve, without bringing it to a boil, otherwise it may burn. The mixture will be quite thick, similar to fudge, and the sugar will not completely dissolve at this point. Remove the pan from the heat and then stir in the black syrup and vanilla. Allow to cool for 1-2 minutes, then stir in the crème fraîche, a spoonful at a time, so that it is evenly incorporated into the mixture. If it’s a little lumpy, use a small whisk to break it up.
- To serve, loosen the edges of the pudding with a round-bladed knife and then transfer to plates. Pour some sauce over it and finally drizzle it onto the plate. Pudding and gravy can be made up to 2 days in advance.
Equipment and tools
- mixing bowl
- Blender or food processor
- Two round cake tins with a diameter of 20 cm
- baking paper
- Cooking spray or additional oil for greasing molds
- Spatula or wooden spoon
- Wire cooling rack
This recipe contains the following allergens:
- Gluten (from self-raising flour)
- Milk (from butter and crème fraîche)
Please note that depending on the brand of product used, the formula may also contain traces of nuts or other allergens. Always check the labels of the ingredients you use to make sure they are appropriate for your dietary needs.
Storage and leftovers
If you have any leftover sticky toffee pudding, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a portion in the microwave for 30-60 seconds or until warmed through. Alternatively, you can also enjoy it cold.
To freeze the sticky toffee pudding, allow it to cool completely and then wrap individual portions tightly in plastic wrap or place them in freezer-safe containers. They can be stored in the freezer for up to 3 months. Let the pudding thaw in the fridge overnight before reheating, or enjoy it cold.
Health Benefits of The Ultimate Makeover: Sticky Toffee Pudding
Eating desserts doesn’t always have to make you feel guilty. With the ultimate sticky toffee pudding makeover, you can enjoy a delicious treat while reaping some health benefits. Let’s take a closer look at the ingredients used in this recipe and their potential benefits for your well-being.
Whole dates pitted
The 200 g of pitted whole dates, preferably Medjool, give the pudding a natural sweetness. Not only are dates a healthier alternative to refined sugar, but they also contain important nutrients such as fiber, potassium and antioxidants. Fiber supports digestion and keeps you feeling full longer, while potassium supports heart health and helps control blood pressure.
While the recipe only calls for 75ml of canola oil, it offers health benefits as a source of unsaturated fats. These fats are known to promote heart health and reduce the risk of cardiovascular disease. Canola oil also contains omega-3 fatty acids, which have anti-inflammatory properties and have positive effects on brain health.
The 175g of self-raising flour used in the recipe is a versatile ingredient that adds structure to the pudding. Although it may not provide significant health benefits, using whole grain self-raising flour instead of regular white flour can increase fiber content and provide a number of essential nutrients such as B vitamins and minerals.
With 1 teaspoon of black treacle, this ingredient gives sticky toffee pudding a rich and bold flavor. Black treacle is molasses, a byproduct of sugar refining. Although it is still a form of sugar, black treacle contains more essential nutrients such as iron, calcium and magnesium than refined sugar. These minerals contribute to bone health, energy production and proper muscle function.
Including 2 medium eggs in this recipe provides a source of high-quality protein. Eggs are known for their richness in essential amino acids, which are the building blocks of proteins in our bodies. They also provide vitamins such as vitamin B12 and choline, which are crucial for brain health, nerve function and metabolism.
Unrefined Demerara sugar
Although the recipe uses 100g of unrefined Demerara sugar, it still contains more minerals than refined sugar. This type of sugar contains a certain amount of molasses and provides small amounts of minerals such as calcium and magnesium. However, it is important to remember that sugar should be consumed in moderation as excessive consumption can lead to various health problems.
Natural yogurt and semi-skimmed crème fraîche
Both 100 g of natural yogurt and 100 g of semi-skimmed crème fraîche give the pudding a creamy consistency. Yogurt is a fantastic source of probiotics, which support a healthy gut microbiome, boost immune function and aid digestion. On the other hand, half-fat crème fraîche contains less saturated fat compared to its full-fat counterpart, making it a healthier option for those watching their fat intake.
Light muscovado sugar
The recipe contains 100g of light muscovado sugar to enhance the sweetness and flavor of the sticky toffee pudding. Although still a form of sugar, muscovado sugar contains more natural molasses, giving it a slightly higher mineral content than regular sugar. However, due to its high sugar content, it is important to use this ingredient moderately.
Bicarbonate of soda and butter
Adding 1 teaspoon of baking soda and 25 g of butter helps the pudding rise and consistency. Although these ingredients do not provide significant health benefits, it is worth noting that butter should be consumed in moderation due to its high saturated fat content.
With the ultimate sticky toffee pudding makeover, you can transform a classic dessert into a treat that packs some potential health benefits. By using healthy ingredients like pitted whole dates, rapeseed oil, natural yogurt and unrefined sugar, you can enjoy guilt-free indulgence while providing your body with essential nutrients.