Sticky Toffee Pudding

Makes6 servings
Prep Time15 min
Cook Time25 min
Total Time40 min
Calories275
Made withSplenda Granulated

Ingredients

For the sponge

150 g pitted dates
150ml hot water
100 g plain flour
1 medium egg
40 g unsalted butter, softened
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt
6 g Splenda Granulated

For the toffee sauce

100 ml reduced-fat cream
25 g unsalted butter
2 tbsp black treacle
A pinch of salt
4 g Splenda Granulated

Nutrition Info Per Serving
% Daily Value*
Energy275 kcal352.56%
Total Fat12.30 g15.77%
Total Carbohydrate38.70 g14.07%
Fibre2.50 g8.93%
Protein3.80 g7.6%
Salt0.376 g0.14%

Instructions

1

Preheat the oven to 180°C (160°C fan).

For the date purée

2

Place the pitted dates in a bowl and pour over the hot water. Stir in the bicarbonate of soda and leave to soak for 10 minutes, until softened. Mash with a fork to form a thick, slightly textured purée.

For the cake mixture

3

In a mixing bowl, beat the softened butter and SPLENDA® Granulated Sweetener together until well combined. Add the egg and vanilla extract, then beat again until incorporated. Stir in the date purée, followed by the flour, baking powder and salt. Mix gently until just combined.

4

Spoon the mixture into the prepared baking dish and smooth the top. Bake for 25–30 minutes, or until the sponge is risen and a skewer inserted into the centre comes out clean.

For the sugar-free toffee sauce

5

While the sponge is baking, melt the butter in a small saucepan over a low heat. Pour in the cream and heat gently for 3–5 minutes, stirring regularly. Add the SPLENDA® Granulated Sweetener and black treacle, along with a pinch of salt. Continue stirring until the sauce is smooth and slightly thickened, then remove from the heat.

6

While the sponge is still warm, prick the surface all over with a skewer. Pour over some of the warm toffee sauce and leave to soak in for 5–10 minutes. Cut into six portions and serve warm, with a scoop of vanilla ice cream if you fancy. Drizzle over the remaining toffee sauce just before serving.

Enjoy!

* With sugar instead of Splenda, each serving would contain 340 calories.

Made with