We love a soothing winter pud, but we love them even more when they're (almost) virtuous.
The cook, food writer and author Tess Ward, trained by Le Cordon Bleu, shared her delicious recipe for sticky toffee pudding with us – and it is the perfect festive treat.
Made from dates, soft caramel sugar and melting coconut oil, it is indeed very healthy (as far as pudding is possible), completely natural and wheat-free.
If you want to prepare the sticky toffee as a larger pudding, you can use a large baking dish or a heat-resistant bowl.
Cook for 30-40 minutes or until the sponge is firm.
If necessary, cover half with foil to ensure that the sponge remains moist.
For the Puds
- 175 g Medjool dates, stoned and finely chopped
- 75 g sultanas, chopped
- 100 ml brandy
- 1 tsp soda bicarbonate
- 200 ml of boiling water
- 60 g coconut oil, softened
- 160 g coconut sugar
- 2 eggs, beaten
- 175 g white spelled flour
- 1 tsp baking powder
- 1/2 teaspoon of cinnamon
Fill 10 baking dishes
For the sauce
- 200 g coconut sugar
- 80 g butter, cut into pieces
- 4 tsp molasses with black ribbons
- 2 tsp vanilla extract
- 200 g crème fraîche
- 1 tsp cinnamon
- 1/4 tsp ground cloves
Preheat the oven to 180 ° C. Butter 10 casserole dishes
For the sauce
Make the sauce by adding sugar and butter to a small, heavy-duty pan.
Heat over low to medium heat, stirring occasionally, until the sugar begins to dissolve without boiling or it may burn.
The mixture is quite thick like fudge and the sugar does not dissolve completely at this point.
Take the pan off the stove and stir in the black molasses and vanilla.
Allow to cool for 2 minutes, then stir in a spoonful of crème fraîche so that it fits seamlessly into the mixture.
If it is a bit lumpy, use a small whisk to break it open.
Pour 1/4 of the sauce between the buttered casserole dishes and place them in the freezer to harden for 30 minutes.
For the pudding
Place the dates, sultanas and bicarbonate of soda in a heat-resistant bowl and cover with boiling water.
L Eaves to soften while you prepare the rest of the pudding.
Mix the butter and sugar until frothy and stir in the eggs one after the other.
Stir in the flour, baking powder, cinnamon and a pinch of salt until everything is well mixed. Then add the brandy, the dates, the sultanas and their soaking water and mix well.
Take the casserole dishes out of the freezer and pour the dough onto the toffee sauce.
Place in the oven for 15 minutes until they are firm with a wiggle and then remove from the oven.
Heat the grill to medium and make a few small holes in the side of the baking dish so that the sauce can seep through and pour over the rest of the sauce.
Place briefly under the grill and keep an eye on it as it can burn easily.
As soon as the base is roasted, take out the casserole dishes, sprinkle with some remaining sauce and serve with a few drops of ice cream or crème fraiche.