Guilt-free Sticky Toffee Puddings
Ingredients 175g pitted dried dates
50ml maple syrup
1 tbsp vanilla extract
2 large eggs separated
85g self-raising flour
0% Greek yogurt and extra maple syrup, to serve (optional)
Preheat the oven to 180C/Gas 4/fan oven 160C.
Put the dates and 175ml water in a pan and simmer for 5 minutes.
Tip into a food processor, add 6 tablespoons maple syrup and the vanilla
extract,and blend until smooth.
Transfer to a bowl and mix in the egg yolks, followed by the flour. In another
bowl, whisk the egg whites until stiff, and fold into the date mixture.
Put 1 tablespoon maple syrup into each of four 200ml pudding moulds and
add the mixture.
Cover each tightly with foil, stand in an ovenproof dish and pour in hot water to
halfway up the sides of the moulds.
Cook for 1 hour, until a skewer inserted into the centre comes out clean.
Uncover, run a knife around the edges, and invert onto plates.
Drizzle over yogurt and maple syrup to serve, if you like.
Per serving 339 calories, protein 7g, carbohydrate 73g, fat 4 g, saturated fat 1g,
fibre 2g, sugar 25g, salt 0.33 g