Wholemeal Sticky Toffee Pudding

Wholemeal Sticky Toffee Pudding

Serves: 2

Ingredients

• 60g chopped dates, soaked in boiling water

• 1/4 tsp vanilla essence

• 45g coconut oil

• 30g stevia sugar

• 30g egg, whisked

• 50g wholemeal self-raising flour, sieved

• 1/4 tsp bicarbonate soda

• 30ml milk

For the Caramel Sauce

• 20g light muscovado sugar

• 12g coconut oil

• 2 tsp ( about 12ml ) whole milk

• 2 tsp ( about 12 ml ) double cream

• 1/2 tsp maple syrup

Method

- Preheat the oven to 160 degrees celsius, fan.

- Beat the sugar and coconut oil until fluffy. Gradually beat in the egg. Once fully combined, add the salt and vanilla.

- Whisk together the flour and soda.

- Slowly fold in a bit of the four and soda, then add a splash of milk. Keep doing this until all the flour and milk is gone.

- Drain the dates then mash with a fork. Fold the date paste through the batter.

- Pour the batter evenly between two pudding moulds and bake until golden and a toothpick inserted comes out clean. Cool in the moulds.

- Meanwhile combine the sugar, coconut oil and double cream, for the sauce in a small saucepan

- Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir in the maple syrup and turn up the heat a little bit.

- Allow the sauce to bubble for about a minute or until a toffee colour. Make sure to stir occasionally.

- Tip the puddings out onto two plates and lightly prick the tops with a fork. Pour over the caramel sauce and let it sit for 5 minutes before serving with ice-cream!