Sticky Toffee Sponge
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 12 pitted Medjool dates
- 6.7 fl oz almond milk
- 7 oz ground almonds
- 200 ml maple syrup
- 7 oz plain flour
- 1 teaspoon baking powder
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Preparation
Step 1
Preheat the oven to 180C (350F), fan setting.
Step 2
Place the pitted dates into a food processor and pulse until a smooth paste forms, you may want to add a dash of almond milk if it's hard to blend.
Step 3
Place the rest of the pudding ingredients into a large bowl, add the date paste and mix until well combined.
Step 4
Pour the mixture into a lined, deep sided baking tray and cook for 25-30 minutes until cooked through, but still a little fudgy.
Step 5
To make the sauce, place all of the ingredients into a pan and heat over a medium heat.
Step 6
Heat slowly until everything has dissolved, stirring occasionally and adding a dash of water if it becomes too thick.
Step 7
Once everything has come together, keep the sauce warm over a low temperature until ready to serve.
Step 8
Once you are ready to serve; cut the sticky toffee pudding into equal pieces and pour over the warm toffee sauce.
Step 9
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