Sticky toffee pudding is a firm favourite, but it’s often loaded with refined sugars, gluten, and seed oils. Well, we've put together this healthier Sticky Toffee Pudding Recipe that's refined sugar-free, gluten-free, seed oil-free, and ultra-processed food-free. This version gives you all the indulgence of traditional sticky toffee pudding, but with high-quality ingredients for a healthier treat!

Ingredients:

For the Cake: 

• 225g pitted medjool dates

• 260ml boiling water

• 190g cassava flour

• 150g coconut sugar

• 1 tsp baking soda

• 1/4 tsp salt

• 120g melted butter

• 80ml milk of choice (almond, oat, or dairy)

• 1 tsp molasses

• 2 eggs

• 2 tsp apple cider vinegar

For the Sauce: 

• 70g yoghurt
• 60ml maple syrup
• 1 tsp molasses
• Corn flour to thicken

Method:

1. Grease a 7" tall tin or a 9" flat tin.
2. Soak the dates in boiling water for 30 minutes.
3. Combine cassava flour, coconut sugar, baking soda, and salt in a bowl.
4. In another bowl, mix melted butter, milk, molasses, eggs, and apple cider vinegar.
5. Blend soaked dates into a smooth purée, then combine with wet and dry ingredients.
6. Mix until just combined, pour into the cake tin, and bake at 175°C for 25 minutes, then lower to 160°C for 10 minutes until golden brown.
7. For the sauce, mix yoghurt, maple syrup, molasses, and corn flour. Heat gently on a low hob, stirring until thickened. Pour over the cake and enjoy!