Here is the traditional recipe for Sticky Toffee Pudding: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8781,00.html
As you can see, it uses a lot of butter and sugar.
Last night I made a modified version of the recipe. I must say, it was quite possibly the best tasting dessert I have ever had!
Pretty Healthy Sticky Toffee Pudding
- 1/2 c. pastry flour
- 1/2 c. plus 1 tbsp. white flour
- 1 tsp. baking powder
- 3/4 c. finely chopped dates
- 1 1/4 c. boiling water
- 1 tsp. baking soda
- 1/4 c. canola oil
- 1/3 c. granulated sugar
- 1/4 tsp. stevia
- 1 large egg
- 1 tsp. vanilla
- 1/2 c. canola oil
- 1/2 c. heavy cream
- 1/2 c. packed brown sugar
- 1/4 tsp. stevia
Pudding (cake) Instructions:
- Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square glass pan.
- Mix the flours and baking powder in a bowl.
- In a separate bowl, pour the boiling water over the dates, and stir in the baking soda.
- In a third bowl mix the oil, granulated sugar, stevia, egg, and vanilla.
- Gradually beat in the flour mixture into the oil mixture.
- Add the date mixture to the batter and mix.
- Pour into the prepared baking dish.
- Bake until the pudding (cake) is done. The recipe above says to bake for 35 minutes, but I had to bake it for 52 minutes.
- Remove from oven, remove the pudding (cake) from the pan, and put it on a pan that you can put in the broiler.
- Spoon about 1/3 c. of the toffee sauce evenly over the top.
- Place pudding (cake) under the broiler for 1 minute, until the topping is bubbly.
- Serve immediately, with whip cream on top, and toffee sauce drizzled on the whip cream.
Toffee Sauce: (prepare this while the pudding (cake) is in the oven)
- In a sauce pan combine the oil, heavy cream, brown sugar, and stevia.
- Bring to a boil, stirring constantly.
- Once it’s at a boil, reduce heat to medium, and cook for 8 minutes, stirring constantly.
- Turn off the heat, and let sit while the pudding (cake) finishes cooking. It will thicken (that’s good).