Sticky Toffee Pudding Family Style

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.

Preheat the oven to 350°F with a rack in the center.

Grease a 9x13 inch baking dish with a stick of butter, covering the sides and bottom completely.

Dust the greased pan with a tablespoon of flour and shake off the excess.

Cut each of the 18 large medjool dates in half and then into four pieces, placing them in a measuring cup to ensure you have two heaping cups.

Heat 2 cups of water in the microwave for 2 to 2 and 1/2 minutes until hot.

Add the chopped dates to the hot water along with 2 tsp of baking soda, mixing well to help break down the dates.

In a large bowl, cream together 16 tablespoons of softened butter and 1 and 1/2 cups of packed dark brown sugar using a whisk until frothy.

Crack 4 large eggs into a separate bowl, beat them slightly, and then add them one at a time to the butter and sugar mixture, whisking well after each addition.

Incorporate the date mixture into the butter, sugar, and egg mixture, mixing thoroughly.

In another bowl, combine 2 and 1/2 cups of flour, 2 tsp of baking powder, and 1/2 tsp of salt, then gradually add this dry mixture to the wet mixture, stirring until just combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens