This is the second result of my split yoghurt pot delivery. There’s only so much yoghurt you can eat by the spoon and, well, sometimes it’s OK to make 2 sweet treats in one week!
I am happily reminiscing that week in question as I have now embarked on my calorie controlled diet – holiday in 10 weeks, you know the drill.
I don’t feel like I’m dieting right now though as I work my way though pasta with spinach, oyster mushrooms, leeks, roasted tomatoes and Tofutti Sour Supreme – yum!
I am a sucker for sticky toffee pudding (I think I already have three versions on here already!), but this one is different. As much as I love the pudding, I do find it majorly rich and cloying and, well, I usually can’t move much after eating it. This version inspired by Oh She Glows is lighter, yet deliciously enticing.
Using jammy dried figs instead of traditional dates, lowers calories and reduces the sickly sweetness of the pudding yet still gives that classic, moist, dense texture. The orange zest cuts through the richness, making it easier on the palate whilst giving lovely citrus fragrance to an otherwise one dimensional dessert.
Ingredients: Serves 8
For the pudding cake:
- 1 packed cup/200g dried figs, roughly chopped
- 1 cup/250ml non dairy yoghurt (I used orange and redbush)
- 1/2 cup/125ml almond milk (or other non-dairy milk)
- 1/2 tsp bicarbonate of soda
- 1/4 cup/4 tbsp/60g vegan spread
- 1/2 unpacked cup/75g brown sugar or Sukrin Gold
- Zest of one large orange, finely grated
- 1/2 tsp ground cinnamon
- 1/4 tsp coarse salt
- 1 1/4 cups/160g plain flour (or gluten free mix or spelt or wholemeal)
For the toffee sauce:
- 3 tbsp + 1 tsp/50g vegan spread
- 1/2 packed cup/100g brown sugar or Sukrin Gold
- 3/4 cup + 1 tbsp/200ml soya cream
- Preheat oven to 190’C/375’F and grease a 2lb loaf pan or an 8-inch square pan with cooking spray.
- Gently heat the yoghurt, almond milk and the figs, until hot and steaming but not boiling, then remove from the heat, and stir in the bicarbonate of soda which will froth up when added. Leave to cool slightly.
- Cream together the softened spread, brown sugar and orange zest with a wooden spoon or electric whisk just until smooth, no need for fluffy here. Stir in the figs and all the liquid.
- Stir the cinnamon, flour and salt into the wet mix until just combined. Spoon the mixture into the prepared dish.
- Bake for about 25-30 minutes or until the cake springs back when you touch it, a skewer inserted into the centre of the cake should have some moist crumbs but no wet batter attached.
- Remove from the oven and set aside whilst you make the sauce. Simply heat all the ingredients together over a medium heat until smooth and slightly thickened.
- Remove the cake from the tin onto the serving plate and pour over about 1/3 of the sauce into cracks or holes made with a skewer.
- Serve slices with custard or ice cream and the remaining sauce.