Desserts 🤖 AI Generated

Dates Sticky Toffee Pudding | 40% Lighter

Indulgent Middle Eastern Medjool dates meet British comfort in this reinvented sticky toffee pudding. Rich toffee sauce clings to a moist sponge—but our smart Fat Switch cuts 230 calories while deepening that caramel intensity.

20m

Prep Time

30m

Cook Time

Servings

350

Calories

10g

Protein

🛒 Ingredients

✓ 150g pitted Medjool dates
✓ 120ml boiling water
✓ 100g plain flour
✓ 1 tsp baking powder
✓ 1/4 tsp baking soda
✓ 1 large egg
✓ 20ml olive oil
✓ 1 tsp vanilla extract
✓ Pinch of sea salt
✓ 1/2 tsp ground ginger (optional, complements dates)

👨‍🍳 Instructions

1. Prepare the date paste: Pour 120ml boiling water over 150g pitted Medjool dates in a bowl. Let steep 10 minutes until softened. Blend or mash into smooth paste; this replaces most of the butter and adds natural sweetness.

2. Sift dry ingredients: In a separate bowl, whisk together 100g flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp ground ginger, and pinch of salt. Set aside.

3. Combine wet ingredients: Beat 1 large egg with 20ml olive oil and 1 tsp vanilla extract until pale. Fold in the warm date paste until fully incorporated—the mixture will be thick and glossy.

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4. Build the batter: Gently fold dry ingredients into wet mixture using a spatula—fold just until combined; do not overmix. The batter should be thick and rustic, not smooth.

5. Bake the pudding: Divide batter between two buttered ramekins (200ml each). Bake at 180°C (350°F) for 28–32 minutes until a skewer inserted comes out with moist crumbs (not wet batter). The top should be springy.

6. Make the toffee sauce: While pudding bakes, melt 25g butter in a small saucepan over medium heat. Add 60g light brown sugar and 20ml date molasses; stir constantly for 2 minutes until bubbling. Remove from heat.

7. Cool and emulsify sauce: Let the hot toffee cool for 1 minute, then whisk in 120ml Greek yogurt and 15ml single cream until smooth. Add 1/4 tsp salt and 1/2 tsp vanilla extract. The sauce will thicken slightly as it cools.

8. Assemble and serve: Pierce the hot pudding several times with a skewer. Pour warm toffee sauce over each pudding, letting it pool around the edges. Serve immediately with a spoonful of extra yogurt if desired.

📊 Nutrition per Serving

Calories350 kcal

Protein10g

Carbohydrates58g

Fat12g

Fiber5g

🏷️ Tags

#sticky toffee pudding light recipe#Medjool date dessert low-calorie#British pudding healthy fat switch

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