I’ve never actually eaten sticky toffee pudding before. Although, I have always fancied it. Who wouldn’t? A rich, gooey vanilla date cake drowned in a sweet, sticky toffee sauce – the words on their own have me drooling. I don’t know why I’ve never eaten it, I guess I don’t eat out very often and when I do, I never have dessert. This cake is so easy to make and because there is a large amount of dates in the cake, the amount of fat required is pretty non-existent which is why I went all out for my toffee sauce and used grass-fed butter.
The sticky puding itself was so unctuous and delicious: gooey and crunchy with pecans on the inside. I loved it. Every bite I had, had me craving for more and it took all the willpower inside of me, not to eat the other three t00. These sticky toffee date puddings are small: ramekin sized, but do not be fooled by the size of these gems because only one kept me full for hours. I did use Kodiak Cakes power cakes pancake mix for these puddings, which I bought from Cardiff Sports Nutrition, but wholemeal flour can be used as a substitute.
- 200g Soft Dates
- 70g Kodiak Cakes Pancake Mix
- 30g Sukrin Coconut Flour
- 60ml Vegan Milk
- 35g Pecans
- 100ml Water
- 3 tbsp Maple Syrup
- 2 tsp Cinnamon
- 1 tsp Vanilla
- 1 tsp Baking Powder
Sticky Toffee Sauce
- 250ml Maple Syrup
- 25g Grass-fed Butter (Margarine or Coconut Oil for vegan)
- 30ml Milk
- 1-2 tsp Vanilla Extract
- Place the dates in a saucepan with the water and bring to a boil for 10 minutes, reduce the heat and boil for another 10 minutes or until the dates are soft. Blend them into a puree, in a food processor.
- Combine the dry ingredients in a mixing bowl and in a separate bowl beat the egg, add the egg into the dates and then stir the dates into the dry ingredients. The pudding mixture may be a bit sloppy.
- Grease 3 ramekins and evenly fill them with the pudding mixture. Place the ramekins in a rectangular dish, with enough water in the bottom of the dish to cover it – cover the puddings with foil and cook the toffee date puddings for 25-30 minutes. The bain marie will steam the puddings and stop the sides from burning and sticking. But, it will also keep the inside of the puddings moist.
- After 20 minutes remove the foil and cook for a further 10 minutes. Insert a knife into the centre of the cakes and if it is clean when removed, the cakes are done.
When your puddings are cooking, you can make the toffee sauce.
- Bring the maple syrup to a boil in a saucepan for 5 minutes, then reduce the heat and stir in the butter, vanilla and milk. When the toffee sauce has thickened remove from the heat and pour over the warm toffee date puddings and serve immediately.
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© The Hungry Welsh Girl 2016
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