Food
Recipes
Stick Toffee Pudding
6
Dates give this old favourite its delicious toffee texture while keeping the fat content down.
1 Hour
What
You will need
175 g (6 oz) stoned natural dates
1 teaspoon bicarbonate of soda
175 g (6 oz) self-raising white flour
175 g (6 oz) dark muscovado sugar
50 g (1¾ oz) 70 per cent fat spread, plus extra for greasing
2 egg whites
1 teaspoon vanilla essence
For the sauce:
1 tablespoon dark muscovado sugar
1 tablespoon golden syrup
3 tablespoons virtually fat-free fromage frais
Method
1. Heat the oven to 180°C (350°F, gas mark 4). Lightly grease a 19cm (7½in) square cake tin and line the base with baking paper. minutes until softened. Add the mushrooms, chilli powder and ground cumin and cook gently, stirring, for about 30 seconds.
2. Roughly chop the dates. Place them in a small pan with 200ml (7 fl oz) of water and bring to the boil, then reduce the heat and simmer for 5 minutes, or until most of the liquid has been absorbed. Stir in the bicarbonate of soda.
3. Place the flour, sugar, spread, egg whites and vanilla in a bowl and beat until blended and thick. Stir in the dates then spoon the mixture into the cake tin and level the surface. Bake for 35-40 minutes until well risen and firm.
4.To make the sauce, place the sugar, syrup and fromage frais in a pan and heat until melted and smooth, stirring. Cut the pudding into squares and serve with the sauce spooned over.