Sticky Toffee Pudding Recipe
A healthier sticky toffee pudding made with better-for-you-ingredients and made into individual portions for ease and a shorter baking time. They're just the right level of sweet and really easy to make.
Ingredients
- 110g Medjool dates
- 160ml milk of choice
- 2 tbsp tahini
- 2 tbsp coconut oil or butter/dairy-free butter
- 1 tbsp date syrup or maple syrup
- 75g oat flour*
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
For the drizzle
- 3 tbsp tahini
- 1 tsp date syrup or maple syrup
- pinch of salt
Instructions
- Preheat oven to 180C/160C fan.
- Add the dates and milk to a saucepan and simmer for 5 minutes. Mash the dates with the back of a wooden spoon until you have a smooth paste.
- Take off the heat and mix in the tahini, coconut oil and date syrup.
- In a large bowl, mix together the oat flour, cinnamon, baking powder and salt. Fold in the date mixture and mix until you have a smooth cake batter.
- Divide between 4 lightly oiled mini basins and bake for 20-25 minutes, or until a skewer comes out clean when inserted in the middle.
- Make the drizzle by mixing the tahini, date syrup and a pinch of salt in a small bowl.
- Pour over the mini sticky toffee puddings and enjoy! Store in the fridge in an air-tight container. You can reheat in the oven or the microwave if you prefer to enjoy them warm. They can last up to a week in the fridge.
Notes
* Make your own oat flour by blending oats in a high-speed blender into a fine flour. For a gluten-free version, make sure you use gluten-free oats.
Nutrition
Calories: 351kcalCarbohydrates: 43gProtein: 7gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 321mgPotassium: 368mgFiber: 5gSugar: 23gVitamin A: 57IUVitamin C: 1mgCalcium: 183mgIron: 2mg
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