Low Sodium Sticky Toffee Pudding
Indulge guilt-free with this Low Sodium Sticky Toffee Pudding, a heart-smart twist on the classic British dessert. Packed with natural sweetness from tender pitted dates, this moist and flavorful cake is paired with a luscious homemade toffee sauce made without added salt. With minimal prep time and simple steps, this recipe is perfect for satisfying your sweet tooth without compromising your health goals. Each warm, golden-brown serving is soaked in creamy toffee sauce, ensuring every bite is irresistibly rich and comforting. Serve it warm, garnished with a dollop of whipped cream or a sprinkle of unsalted nuts, for a dessert that's both decadent and mindful. Perfect for family gatherings or special occasions, this low-sodium dessert proves you can have it all—flavor, indulgence, and health-conscious eating!
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Ingredients
- 200 grams Pitted dates
- 250 milliliters Boiling water
- 1 teaspoon Baking soda
- 75 grams Unsalted butter, softened
- 150 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 175 grams All-purpose flour
- 2 teaspoons Baking powder
- 250 milliliters Heavy cream
- 50 grams Unsalted butter (for sauce)
- 75 grams Brown sugar (for sauce)
- 1 teaspoon Vanilla extract (for sauce)
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a medium-sized rectangular baking dish (or 6 individual pudding molds) with a bit of unsalted butter.
Step 2
Chop the dates finely and place them in a heatproof bowl. Pour the boiling water over the dates, then stir in the baking soda. Let the mixture cool to room temperature.
Step 3
In a large mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4
Gently fold in the flour and baking powder into the wet mixture until just combined. Be careful not to overmix.
Step 5
Once the date mixture has cooled, blend it into a smooth puree (using an immersion blender or food processor). Fold the date puree into the batter until everything is evenly combined.
Step 6
Pour the batter into your prepared baking dish or pudding molds. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7
While the pudding bakes, prepare the toffee sauce. In a small saucepan, combine the heavy cream, unsalted butter, and brown sugar over medium heat. Stir continuously until the sugar has completely dissolved and the mixture thickens slightly (about 5-7 minutes). Remove from heat and stir in the vanilla extract.
Step 8
Once the puddings are baked, remove them from the oven and let them cool for a few minutes. Poke small holes in the top of the pudding and pour half of the toffee sauce over it, letting it soak in.
Step 9
Serve warm, drizzled with the remaining toffee sauce. Optionally, garnish with a dollop of whipped cream or a sprinkle of crushed unsalted nuts for extra flair.
Nutrition Facts
| Serving size | (1347.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3959.6 |
| Total Fat 196.9g | 0% |
| Saturated Fat 118.0g | 0% |
| Cholesterol 896.4mg | 0% |
| Sodium 2464.3mg | 0% |
| Total Carbohydrate 510.1g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 353.1g | |
| Protein 35.2g | 0% |
| Vitamin D 114.1IU | 0% |
| Calcium 423.2mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 2052.9mg | 0% |
Source of Calories