Guilt-free sticky toffee puds
If you have approximately 1 hour and 35 minutes to spend in the kitchen, Guilt-free sticky toffee puds might be an excellent dairy free and lacto ovo vegetarian recipe to try. This recipe serves 4 and costs $2.39 per serving. This side dish has 405 calories, 7g of protein, and 3g of fat per serving. A mixture of maple syrup, eggs, maple syrup, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 226 foodies and cooks. It is brought to you by BBC Good Food. With a spoonacular score of 46%, this dish is pretty good. Try Gluten Free Sticky Toffee Pudding, Sticky Toffee Pudding (Low Carb and Gluten Free), and Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce for similar recipes.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 60 minutes
Ingredients:
175g pitted dried dates
2 large eggs, separated
0% Greek yogurt and extra maple syrup, to serve (optional)
150ml maple syrup
85g self-raising flour
1 tbsp vanilla extract
Equipment:
oven
food processor
frying pan
skewers
knife
whisk
bowl
aluminum foil
Cooking instruction summary:
Preheat the oven to 180C/Gas 4/fan oven 160C. Put the dates and 175ml/6fl oz water in a pan and simmer for 5 minutes. Tip into a food processor, add 6 tablespoons maple syrup and the vanilla extract, and blend until smooth.Transfer to a bowl and mix in the egg yolks, followed by the flour. In another bowl, whisk the egg whites until stiff, and fold into the date mixture.Put 1 tablespoon maple syrup into each of four 200ml/7fl oz pudding moulds and add the mixture. Cover each tightly with foil, stand in an ovenproof dish and pour in hot water to halfway up the sides of the moulds. Cook for 1 hour, until a skewer inserted into the centre comes out clean.Uncover, run a knife around the edges, and invert onto plates. Drizzle over yogurt and maple syrup to serve, if you like.
Step by step:
1. Preheat the oven to 180C/Gas 4/fan oven 160C.
2. Put the dates and 175ml/6fl oz water in a pan and simmer for 5 minutes. Tip into a food processor, add 6 tablespoons maple syrup and the vanilla extract, and blend until smooth.
3. Transfer to a bowl and mix in the egg yolks, followed by the flour. In another bowl, whisk the egg whites until stiff, and fold into the date mixture.Put 1 tablespoon maple syrup into each of four 200ml/7fl oz pudding moulds and add the mixture. Cover each tightly with foil, stand in an ovenproof dish and pour in hot water to halfway up the sides of the moulds. Cook for 1 hour, until a skewer inserted into the centre comes out clean.Uncover, run a knife around the edges, and invert onto plates.
4. Drizzle over yogurt and maple syrup to serve, if you like.
Nutrition Information:
covered percent of daily need
