Louise Thompson's lower-fat sticky toffee pudding - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Louise Thompson’ s lower-fat sticky toffee pudding By You Magazine - June 29, 2018 A lovely warming lower-fat sticky toffee pudding made with sweet dates. I won a Made in Chelsea, Come Dine With Me-style charity dinner as a result of serving this showstopping pud to my fellow Chelsea companions! These tasty puddings are best served straight from the oven. Andrew Burton SERVES 4 10g unsalted butter 180g dried dates, stones removed 175ml boiling water 200ml maple syrup 2 tsp vanilla extract 2 large eggs, separated 100g self-raising flour TO SERVE 1 vanilla pod or 1 tsp vanilla bean paste 4 tbsp Greek yoghurt 1. Preheat your oven to 170°C/150°C fan/gas 3½ and lightly grease the insides of four ramekins with the butter. 2. Place the dates in a small saucepan and cover with the boiling water. 3. Put over a medium heat and bring the water back up to the boil, then reduce the heat and simmer the dates for 5–6 minutes until they have softened and rehydrated. 4. Remove from the heat and drain the dates before putting them into a food processor along with half the maple syrup and the vanilla extract. 5. Blitz until they are smooth. You may need to scrape the sides down a couple of times to help it. 6. Use a spatula to transfer the dates to a mixing bowl. Add the egg yolks to the dates and use an electric whisk to beat them in, then add the flour and beat it in quickly to mix. 7. Clean and dry your beaters well and then, in a separate mixing bowl, whisk the egg whites until they are at stiff peak stage. Fold them into the date mixture, using a large metal spoon and being careful not to squash out all the air. 8. Divide the remaining maple syrup between the four ramekins and then add the date mixture. Cover each one with some lightly greased foil and bake in the oven for 30–35 minutes. 9. If using a vanilla pod, cut in half and scrape out the seeds. Mix the seeds (or vanilla bean paste if using) into the Greek yoghurt and keep in the fridge until you are ready to serve. 10. Turn each pudding out onto a plate and top with a tablespoon of vanilla yoghurt. Recipe from Live Well With Louise by Louise Thompson, £13.29, Hodder & Stoughton. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved