So, it only took me foursix attempts and an entire week of baking experiments every night, but I finally did it! Completely 100% added-sugar-free sticky toffee pudding, with a perfectly sumptuous soft sponge and sweet, sticky syrup.
I’ve had it in my head to try to come up with a recipe for sticky toffee pudding ever since I made the decision to break up with sugar. It’s one of my all-time favourite desserts (in amongst virtually all puddings ever made), so I wanted to do this one justice. I theorised about using beetroots (maybe); or chickpeas (nope!), but in the end I settled on dates – an ideal choice, because they have a natural toffee-like taste that lends itself perfectly to sticky toffee pudding.
So, if you’re totally ready to make out with this pudding, then let’s get it on.
For the date paste
For the puddings
For the sauce
First, make some date paste
For the pudding
For the sauce
…and that’s it! After all the sweating and swearing and that one night where I baked 3 different types of pudding in a furious frenzy, the simplest method really did turn out the best – perfectly soft, spongey pudding. But hey, all of these experiments have given me at least three more recipe ideas. So hooray for failure!
Lawrie is a web developer and semi-reluctant fitness enthusiast who wants to have his cake and eat it too. When not baking cakes (or websites), he is endeavouring to find the holy grail: a perfect sweetener for his tea. Follow @indextwo for selfies and bakesies.
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