My best-ever STICKY TOFFEE PUDDING recipe!

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.

Prepare the butterscotch sauce by placing a saucepan over low to medium heat.

Add 113 G cold unsalted butter, 200 G soft light brown sugar, 290 G heavy cream, and 1 teaspoon vanilla to the saucepan.

Stir occasionally until the mixture comes to a simmer.

Once simmering, cook for an additional 5 minutes until slightly thickened.

Remove from heat and transfer to a heatproof bowl or container, then set aside.

Preheat the oven to 180 C (350 F) and lightly grease two 12-hole muffin trays with unflavored vegetable oil or butter.

In a food processor or blender, combine 285 G P dates, 1 teaspoon baking soda, and 300 G boiling water. Let sit for 10 minutes.

Sift together 150 G plain all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt in a bowl and mix well, then set aside.

After 10 minutes, blend the date mixture until smooth.

Transfer the blended date mixture to a large bowl, scraping out all of it.

Add 100 G soft light brown sugar, 113 G melted unsalted butter, 2 large room temperature eggs, and 1 teaspoon vanilla to the date mixture. Whisk until well combined and smooth.

Fold the pre-sifted dry ingredients into the wet mixture using a spatula until just combined and smooth, avoiding overmixing.

Evenly distribute the batter into the prepared muffin trays, filling each hole 3/4 of the way full.

Lightly drop the muffin tins on the counter to remove large air bubbles.

Bake one tray at a time in the middle rack of the oven for 18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the puddings cool in the tray for 10 to 15 minutes before turning them out onto a wire rack.

If the puddings do not release easily, run a thin knife along the edges to help them pop out.

Serve warm, drizzling the butterscotch sauce on top, and optionally add a scoop of ice cream or whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens