It’s cold, it’s January, you’re trying to stick to healthier habits and may be suffering from the post Christmas blues. Well, this recipe is just what you need in your life; a proper comfort food creation I made especially for Northern supermarket, Booths. If you’re a die-hard sticky toffee pudding fan, you’ll be pleased to know this healthier version is gluten and dairy-free with no refined sugar but tastes just as indulgent – so you can keep on the healthy bandwagon without denying yourself of pudding!
Ready in: 40 minutes
VEGETARIAN / GLUTEN-FREE / DAIRY-FREE / NO REFINED SUGAR
[All other ingredients with no brand names are Booths’ own brand products and ingredients.]
For the puddings –
- 3 large bananas
- 1 teaspoon coconut sugar, to dust (I used Biona)
- 1 cup pitted Medjool dates, soaked in hot water for 10 minutes
- 3 tablespoons maple syrup
- 4 tablespoons almond milk (I used Alpro)
- 1 teaspoon instant coffee (dissolved in 1 tablespoon boiling water)
- 2 eggs
- 2 tablespoons coconut oil, melted (I used The Groovy Food Company)
- ½ teaspoon vanilla
- 1 teaspoon cinnamon or mixed spice
- 2 tablespoons ground almonds
- 2 tablespoons plain flour (I used Dove’s Farm gluten-free)
- ½ teaspoon baking powder
For the sauce –
- 4 tablespoons almond milk
- 2 tablespoons coconut sugar
- 1 tablespoon maple syrup
- 1 tablespoon almond butter (I used Pip & Nut)
- ½ teaspoon cinnamon or mixed spice
- Preheat the oven to 170 degrees C and grease and line 3-4 200ml pudding tins with coconut oil. Sprinkle a little coconut sugar at the bottom of each. Slice one of the bananas and arrange 2 or 3 at the bottom in one single layer.
- Place any remaining banana and the other whole ones into a blender with the dates (drained), maple syrup and almond milk and whizz up on a high setting until smooth.
- Now add the cooled dissolved coffee, eggs, coconut oil (also cooled), extract and spices. Blend again until you have a smooth batter.
- Finally add the spices, almond/plain flour, baking powder and maca (if using). Blend until incorporated.
- Now spoon the mixture between the pudding tins on top of the sliced bananas. Fill to the top of each. Place all on a baking tray then bake for about 20-25 minutes, until risen and firm to the touch (but still soft). Leave to cool for 5 minutes.
- Meanwhile place the sauce ingredients into a small pan and heat gently for 5 minutes, stirring well, until a smooth sauce forms.
- Run a knife around each pudding and turn out into bowls. Drizzle with some of the sauce over the top and sprinkle with flaked almonds if you wish. Now dig in!
Best enjoyed hot but you can keep spare puddings in an airtight container for up to 2 days.