Photo: Cecilia Par
The ultimate makeover: Sticky toffee pudding
14 ingredients
35 min + 25 min
Makes 7
openrecipes
Angela Nilsen transforms the classically indulgent sticky toffee pudding into a good-for-you favourite
Estimated Nutrition (whole recipe, rough)
862
Calories
37g
Protein
19g
Fat
133g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g pitted whole dates , preferably Medjool
- 75ml rapeseed oil , plus ½ tsp for oiling tins
- 175g self-raising flour , plus some for dusting
- 1 tsp vanilla extract
- 1 tsp black treacle
- 2 medium eggs
- 1 tsp bicarbonate of soda
- 100g unrefined demerara sugar
- 100g natural yogurt
- 100g light muscovado sugar
- 25g butter , cut into pieces
- 1½ tsp black treacle
- ½ tsp vanilla extract
- 100g half-fat crème fraîche
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes