Protein Sticky Toffee Pudding

Sticky toffee pudding is a deliciously decadent dessert and a comfort food classic: dates give the moist sponge pudding its unmistakably fudgy taste and texture. Best served warm, with a rich & sweet caramel sauce – the pudding is hard to resist. Try our take on the decadent classic – the Protein Sticky Toffee Pudding – and serve the delicious dessert at your Christmas party to impress your guests.

Ingredients

1/2 cup light butter

1/2 cup coconut sugar

1/2 cup pitted dates

1/2 cup almond or coconut milk

Tsp ground cinnamon

2 eggs

1/2 cup GF self raising flour

2 scoops Smart Protein Salted caramel

Pinch salt

1/2 tsp baking powder

Caramel sauce

2 tbsp Smart Nut Butter White Chocolate Blondie

2 tbsp honey or maple syrup

Pinch cinnamon

Dash almond milk

Servings

Makes 4 Protein Sticky Toffee Puddings

How to make

1. Preheat your oven to 160c.

2. Simmer the dates and almond milk together until softened. Mash the dates to create a smooth paste, then remove from the heat.

3. In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then fold through your dry ingredients.

4. Now, stir in your deliciously sweet date mixture and divide your mixture between 4 lightly greased pudding moulds.

5. Place the moulds into a deep baking dish and fill with boiling water up to half way of the pudding moulds. Pop these into the oven for around 35 minutes to bake.

6. Meanwhile, gently melt the nut butter whilst stirring in the cinnamon and maple syrup. Gradually drizzle in a little almond milk until you’re left with a pourable consistency.

7. Serve your Protein Sticky Toffee Pudding with a generous drizzle of caramel sauce and ice cream if you fancy it.

Macros (per serving)

Written by Charlotte Roberts