The Great British Bake Off | Prue Leith's Sticky Toffee Pudding | GBBO Technical Challenge

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can be healthier.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber.

Make the tweels by placing 3 tablespoons of butter, 2 teaspoons of lemon juice, and 1.5 tablespoons of corn syrup in a pan over low heat until the butter melts.

Remove the pan from heat and sift in 0.25 cup of flour and 0.5 cup of powdered sugar, mixing until combined.

Add 0.25 cup of finely chopped macadamia nuts, 1.5 tablespoons of white sesame seeds, and less than 1 tablespoon of black sesame seeds to the mixture and combine.

Let the tweel mixture stand for half an hour.

Spread the tweel mixture on a silicone mat and bake at 350°F for 12 minutes.

Prepare the toffee sauce by mixing 0.5 cup of sugar with 2 tablespoons of water in a pan over low heat until dissolved.

Increase heat to medium and bring to a boil, cooking until the syrup turns a deep amber color.

Remove from heat and carefully add less than 0.5 cup of heavy whipping cream and 4 tablespoons of butter, stirring gently, then add 0.5 teaspoon of vanilla and let cool.

Cut the baked tweels into eight triangles while they are still pliable.

For the pudding, add 0.5 cup of finely chopped dates to a little over 0.5 cup of boiling water and stir in 0.5 teaspoon of baking soda; let sit for 15 minutes.

In a mixer, combine 4 tablespoons of butter, 0.33 cup of sugar, and 0.33 cup of brown sugar, beating on medium-high speed for 3-5 minutes until light and fluffy.

Add 1 large egg and mix until well combined, then add 0.5 cup of self-raising flour and mix on low speed for about 1 minute.

Fold the date mixture into the batter until smooth, being careful not to overmix.

Spray silicone molds with olive oil and spoon 1 tablespoon of the toffee sauce into the base of each mold, then fill with the batter.

Bake the filled molds at 350°F for 20-25 minutes.

Prepare the creme anglaise by whisking 4 large egg yolks with 0.25 cup of sugar until pale and fluffy.

Heat less than 0.75 cup of milk, less than 0.75 cup of heavy whipping cream, and 1 teaspoon of vanilla in a pan over medium heat.

Slowly pour the egg and sugar mixture into the warmed milk while whisking continuously until smooth and thick enough to coat the back of a spoon.

Remove from heat and set aside, being careful not to scramble the eggs.

Turn out the baked puddings from the molds and assemble by placing tweels over each pudding, serving with creme anglaise and leftover toffee sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens