Festive Lighter Sticky Toffee Pudding

Sticky Toffee Pudding is my all time favourite dessert but it is something that is firmly off the table when I’m trying to stick to plan, until now! I decided I wanted to try and come up with a lighter sticky toffee pudding that is both lower in points/calories but tastes just as good. The results speak from themselves – light, airy and sticky, this delicious dessert will make sure you never feel like you are missing out. The addition of some wintery spices make this the perfect Christmas Dinner dessert if you are trying to do a little damage control after a huge main course!

A portion of this delightful little number comes in at only 237 calories (including the toffee sauce – if serving 8 – if you are serving 6 its around 320 calories). To put that into context, a normal sticky toffee pudding (from say, a pub) comes in at an average of 750 calories or around 19 points.

SMART POINTS AND NUTRITIONAL INFORMATION

Serves 8 – 10pp

Per serving – 237 calories, Fat 11.5g, Carbs 24.2g, Protein 4.2g

INGREDIENTS

For the pudding

80g pitted dates
100ml boiling water
65g unsalted butter (with a little extra to grease the tin)
1 tsp vanilla extract
40ml maple syrup (half goes in the cake, half goes in the bottom of the cake pan)
40ml golden syrup (half goes in the cake, half goes in the bottom of the cake pan)
1 tsp black treacle
2 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 single cream
Pinch each of salt and cinnamon

To serve

6 tbsp Greek yoghurt

METHOD

Preheat the oven to 180c (fan).
Pop the dates in a small pan with the 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.
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 over mix.
Add the flour, baking powder, mixed spice, ginger and cinnamon to the food processor and pulse until you have a smooth batter. Again, do not mix for longer than necessary.
Grease the sides of a small (15 x 15cm) cake tin with a little butter and on the bottom spread over the rest of the maple syrup and golden syrup. Then pour the batter mixture on top.
Take a second large, deep baking dish and sit the smaller cake tin inside of 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.
Pop in the oven for 30-35 minutes until a cocktail stick comes out of the pudding cleanly. The texture should be light and airy yet still lovely and moist.
A few minutes before the pudding comes out the oven make the sauce. In a small saucepan combine the maple syrup, black treacle and unsalted butter. Once melted, add the cream, a pinch of sea salt and cinnamon 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!
Plate up, pour over a little sauce onto each and serve each with a tbsp of Greek yoghurt.
Enjoy!

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Festive Lighter Sticky Toffee Pudding

WW - 10pp per serving

Calories per serving - 237 calories, Fat 11.5g, Carbs 24.2g, Protein 4.2g

Servings 8

Ingredients

For the pudding
80 g pitted dates
100 ml boiling water
65 g unsalted butter with a little extra to grease the tin
1 tsp vanilla extract
40 ml maple syrup half goes in the cake, half goes in the bottom of the cake pan
40 ml golden syrup half goes in the cake, half goes in the bottom of the cake pan
1 tsp black treacle
2 eggs
100 g 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
20 g unsalted butter
4 tbsp single cream
Pinch each of salt and cinnamon
To serve
6 tbsp Greek yoghurt

Instructions

Preheat the oven to 160c (fan).
Pop the dates in a small pan with the 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.
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 over mix.
Add the flour, baking powder, mixed spice, ginger and cinnamon to the food processor and pulse until you have a smooth batter. Again, do not mix for longer than necessary.
Grease the sides of a small (15 x 15cm) cake tin with a little butter and on the bottom spread over the rest of the maple syrup and golden syrup. Then pour the batter mixture on top.
Take a second large, deep baking dish and sit the smaller cake tin inside of 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.
Pop in the oven for 30-35 minutes until a cocktail stick comes out of the pudding cleanly. The texture should be light and airy yet still lovely and moist.
A few minutes before the pudding comes out the oven make the sauce. In a small saucepan combine the maple syrup, black treacle and unsalted butter. Once melted, add the cream, a pinch of sea salt and cinnamon 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!
Plate up, pour over a little sauce onto each and serve each with a tbsp of Greek yoghurt.
Enjoy!