Fat-free sticky toffee pudding recipe
At the risk of spoiling your enjoyment forever, one serving of traditional sticky toffee pudding contains 71g of sugar, which is more than double the recommended daily intake of 30g, and 21g of saturated fat. This healthier, fat-free version that more than halves the calories, takes out over 30g of sugar and provides a useful 3.5g of fibre (of the recommended 30g per day).
Ingredients
175g Medjool dates, pitted
175ml water
1 tsp vanilla extract
2 large eggs, separated
85g self-raising flour
1 tsp bicarbonate of soda
4 tbsp date syrup
Method
Preheat the oven to 160°C. Place the dates and water in a saucepan, bring to a simmer, and cook for 3-to-4 minutes until softened.
Transfer to a food processor or blender, add the vanilla extract and blitz until almost smooth. Tip into a bowl and stir in the egg yolks.
Sift in the flour, add the bicarbonate of soda and stir well.
Whisk the egg whites in a clean bowl until stiff peaks form, then fold into the date mixture, ensuring they are fully incorporated.
Put 1 tbsp of the date syrup into each of 4 ramekins, then divide the mixture between them.
Transfer the puddings to a roasting tin and pour hot water into the tin to reach halfway up the moulds.
Bake for 40 minutes. Turn out onto individual plates and serve immediately.
