I’ve added a mental note to my weekly shopping list – do not buy shop-ready sticky toffee pudding. Probably quite obvious to most people, but to me who often shops on an empty stomach, anything sweet can appear quite irresistible. However it’s always disappointing – the pudding is sickeningly syrupy and then there’s the additional off-putting list of dubious ingredients.
So not to be done out of a good thing, this weekend I made my very own healthy version. It’s predominantly sweet dates, and with the extra touch of coriander. This may sound weird, but the coriander adds a beautiful background fragrance that just takes the edge of the sweetness. Kind of like when you add orange zest but more subtle.
I like to serve with greek yoghurt which again balances the sweetness and keeps it mostly healthy.
Sticky Date Pudding with a touch of Coriander
- 180g | 1 cup pitted dates
- 180ml | ¾ cup water
- 1 teaspoon vanilla extract
- 4 tablespoons maple syrup
- 2 level tablespoons finely chopped coriander
- 2 large eggs
- 85g | 1 cup self raising flour
- 1 tablespoon butter and extra to grease the moulds
Makes 4 puddings
- Preheat oven to 180C | Gas mark 4 and prepare 4 pudding moulds by greasing with butter.
- Put the dates and water in a pan and simmer for five minutes.
- Pour the softened date mixture into a food processor with the vanilla extract and maple syrup and blend.
- Separate the eggs then add the yokes, flour and coriander to the processor. Blend until mixed in, then transfer to a large bowl.
- Whisk the egg whites in a separate bowl until stiff then carefully fold into the date mixture.
- Pour the mixture into each of the pudding moulds until three quarters full.
- Cover each with tin foil, stand in an ovenproof dish and pour in hot water to half way up the sides of the moulds.
- Cook for 40-45 minutes, or until an inserted knife comes out clean.
- Leave to cool for a few minutes then turn the puddings out onto plates loosening them from the sides of the mould with a knife if necessary.
- Serve warm on their own, or with greek yoghurt, custard, or cream.