Sticky Toffee Pudding

Sticky toffee pudding is my all-time favourite dessert but it’s normally off the table when I’m trying to stay on track. Keen to be able to incorporate my favourite dessert into more menus, I set my mind to coming up with a lighter version of the dish that is low in calories but tastes just as good. The results speak for themselves: light, airy and sticky, this delicious dessert will make sure you never feel like you are missing out

A portion of this delightful little number comes in at only 237 calories, including the toffee sauce. To put that into context, an average sticky toffee pudding (from, say, a pub) comes in at an average of 750 calories.

POINTS AND NUTRITIONAL INFORMATION

Serves 8 – per serving = 10 points or 237 cals, 10.8g fat, 24.7g carbs, 8.0g protein

INGREDIENTS

For the pudding

80g pitted dates

65g unsalted butter (plus extra to grease the tin)

1 tsp vanilla extract

40ml maple syrup

40ml golden syrup

1 tsp black treacle

2 medium eggs

100g self raising flour

1 tsp baking powder

½ tsp each mixed spice and ground ginger

¼ tsp cinnamon

For the sauce

2 tsp maple syrup (or golden syrup)

2 tsp black treacle

20g unsalted butter

4 tbsp light single cream

Pinch each of sea salt and ground cinnamon

To serve

6 tbsp fat free Greek yoghurt

METHOD

1. Preheat the oven to 180°C (fan).
2. Pop the dates in a small pan with 100ml boiling water and simmer for 5 minutes, until the dates have softened. Once soft, add the dates and water to a food processor and blend until smooth.
3. To the food processor, add the butter, vanilla, half the maple syrup, half the golden syrup, the treacle and eggs, and pulse until you have a loose paste. Do not overmix.
4. Add the flour, baking powder, mixed spice, ginger and cinnamon to the paste in the food processor and pulse until you have a smooth batter. Again, do not mix for longer than necessary.
5. Grease the sides of a small 15cm square cake tin with a little butter and on the bottom of the tin, spread over the rest of the maple syrup and golden syrup, then pour the batter mixture on top.
6. Take a second, large, deep baking dish and sit the smaller cake tin inside it. Cover the smaller tin tightly with foil and then add boiling water into the larger tin so it comes 2–3cm up the sides of the tin.
7. Bake in the oven for 30–35 minutes until a cocktail stick inserted into the pudding comes out cleanly. You are aiming for a light and airy texture, so the sponge should bounce back a little when pressed.
8. A few minutes before the pudding comes out of the oven, make the sauce. In a small saucepan, combine the maple syrup, black treacle and unsalted butter. Once melted, pour in the cream and add a pinch of sea salt and cinnamon, then whisk and remove from the heat. Tip the pudding out onto a serving plate or board and cut into portions. You want the sticky side facing up!
9. Plate up, pour a little sauce over and serve each portion with a tablespoon of Greek yoghurt.