Britain's best dessert: Sticky Toffee Pudding

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.

Stone all of the dates and cut them into small pieces.

Add 200 mls of water to a deep saucepan and bring to a slow boil.

Add the chopped dates to the boiling water and stir.

Cover the pan, turn the heat down, and let it simmer for 3 minutes.

Add bicarbonate of soda to the date mixture and stir vigorously until it fizzes.

Turn off the heat and let the mixture cool in a sink of cold water for 10-15 minutes.

In a mixing bowl, add soft butter and brown sugar and blend with a spatula.

Switch to a hand or electric whisk and beat for 1 minute until smooth.

Add vanilla extract and beat it in.

Add 2 room temperature beaten eggs and whisk for 2 minutes.

Sift in self-raising flour and baking powder, folding gently to combine.

Add the cooled date mixture and fold in gently.

Cover the bowl and let it rest for 10 minutes.

Grease individual pudding bowls with butter.

Preheat the oven to 160°C (320°F).

Spoon the batter into the bowls, filling them halfway.

Tap the bowls to level off the batter and remove air bubbles.

Place the bowls in the oven and bake for 45 minutes.

To make the brandy sauce, add cream, vanilla extract, 1 tablespoon of brandy, and powdered sugar to a bowl.

Whisk until the cream thickens.

Let the puddings cool on a wire rack for 10 minutes before removing from the tins.

Serve the puddings on dessert plates with raspberries and brandy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens