STICKY TOFFEE PUDDING (possibly the greatest dessert of all time)

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.

Chop 8 ounces of pitted dates roughly.

Add 1 and a half cups of water to the chopped dates in a pot.

Bring the water to a boil and simmer for 1-2 minutes.

Add 1 teaspoon of baking soda to the pot with dates and water.

Preheat the oven to 350°F.

In a bowl, sift together 1 and 2/3 cup of flour and 1 and 1/2 teaspoons of baking powder, then set aside.

In a separate bowl, cream together 1/3 cup of softened butter, 1 cup of brown sugar, and 2 teaspoons of vanilla extract for 3-4 minutes.

Add 2 eggs one at a time, mixing well after each addition.

Add 3 tablespoons of molasses and 2 tablespoons of dark corn syrup, then mix well.

Gradually add the flour mixture in three batches, mixing until combined.

Puree the hot date mixture and add it to the batter, blending until smooth.

Grease and flour muffin trays, then fill each about 1/2 to 2/3 full with batter.

Bake in the preheated oven for 18-20 minutes, checking for doneness with a knife.

To make the toffee sauce, combine 1/2 cup of cream, 1/4 cup of butter, 1 tablespoon of molasses, 2 tablespoons of corn syrup, 2 teaspoons of vanilla extract, and 1/4 cup of brown sugar in a pot.

Bring the toffee sauce to a boil and simmer for 2-3 minutes.

Poke holes in the baked cakes and pour the hot toffee sauce over them before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens