I really fancied a sticky toffee pudding this evening but the thought of that much golden syrup in one pud was making me feel guilty before I’d even begun to bake, so I decided to make my own variation on this ultimate classic comfort pudding – Moist date and sticky toffee cake drizzled in warm salted caramel sauce… Gosh, it’s heaven in a bowl!
Ingredients:
100g butter
50g golden syrup
50g coconut sugar
2 eggs
10 dates, blitzed
100g self raising flour (or gluten free if preferred)
1/2 teaspoon baking powder
A pinch of salt
3 tablespoons coconut milk
The juice of 1 lemon
Method:
Blend together butter and sugars
Add blitzed dates
Add eggs and mix well
Add lemon juice
Sieve in flour and baking powder, then salt
Add coconut milk and combine mixture together
Pour into a loaf tin and bake at 170 degrees (fan assisted oven) for 40 mins
Let rest in oven and serve warm with some warm salted caramel sauce (which is not homemade today!!)
Bon appetite
Shumailla Creates 