Sticky toffee puds Recipe

Sticky toffee puds

Ingredients

  • 175g pitted dried dates
  • 150ml maple syrup
  • 1 tbsp vanilla extract
  • 2 large eggs, separated
  • 85g self-raising flour
  • 0% Greek yogurt and extra maple syrup, to serve (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Uncover, run a knife around the edges, and invert onto plates. Drizzle over yogurt and maple syrup to serve, if you like.
Prep. Time: 25 minutes
Serves: 4 people
Difficulty: Medium
Cuisine: Bakery
Main Ing.: Flour
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