Sticky Toffee Pudding (Endometriosis Friendly)

Sticky Toffee Pudding is one of my favourites! But all the sugar and dairy can flare my Endometriosis. This version of a sticky toffee pud, avoids the refined sugar and butter but still hits those cravings... without the pain! This is also a great option for vegans and those that need it gluten free.

Total Time

60-90 minutes

Servings

9

Ingredients List

For the sponge

• 205g chopped pitted dates

• 200ml boiled water

• 1.5 teaspoons bicarbonate of soda

• 60g dark maple syrup

• 60g coconut sugar

• 80ml olive oil

• 60ml plant based milk (I used oat but coconut or soya will also work well)

• 150g chickpea flour

• 2 teaspoons baking powder

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

For the sauce

• 320ml coconut cream

• 120g pitted dates

• 120ml boiled water

• 60g coconut sugar

• 2 tablespoons maple syrup

  
  

Method

1. Preheat your oven to 160°C fan and line a 9x9 square dish. Set aside.

2. Place the chopped dates and bicarbonate of soda in a large jug (or nutribullet blender) and stir in the 200ml of boiling water. Leave to soak for 10 minutes until the dates have softened.

3. In a separate large bowl, sift together the flour, baking powder, cinnamon and nutmeg.

4. Once the dates have soaked for 10 minutes, add the olive oil, oat milk, coconut sugar and maple syrup straight into the jug or blender the dates are in. Don't drain the dates liquid!

5. If you don't have a blender, use a stick blender and blitz the mixture until it's smooth with no chunks of dates left.

6. Pour the date mixture into the dry ingredients and mix until a smooth batter is formed.

7. Transfer the batter to the baking dish and bake for 25-30 minutes until the skewer comes out clean.

8. While the sponge is in the oven, we can start making the sauce. Add the dates and boiling water into your blender / jug again. Let them soak for 10 minutes.

9. Add the coconut sugar, coconut cream and maple syrup in a saucepan over a low heat. Continue to stir until the sugar has melted.

10. Blitz the soaked dates until smooth and pour into the saucepan. Add in a pinch of salt if you don't want the sauce to be too sweet. Bring up to a simmer, and remove the pan from the heat.

11. When the sponge is cooked through, grab a toothpick or knife and prick the surface all over. Allow to cool slightly (5-10 minutes) in the tray and then pour half the sauce over the sponge.

12. Leave for a further 5 minutes to allow the sauce to thicken slightly, before serving. Best served with the rest of the sauce and a serving of ice cream!

    
    

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Equipment List

Sieve

Mixer Square tin

Blender Hand-held Blender

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Nutrition Section (approx. per serving)

• Calories: 397

• Protein: 4g

• Fat: 17g

• Carbohydrates: 60g

• Fiber: 5g

Nutrition information is automatically calculated and should only be used as an approximation.