Budget Friendly Sticky Toffee Pudding
Sticky toffee pudding can be pretty expensive, so to bring the cost down, this recipe cuts the butter, replaces eggs with grated apple and substitutes brown sugar for treacle.
Alice Taylor
- prepare
- cook
- 6 servings
- Easy
Caption:Budget Friendly Sticky Toffee PuddingPhoto credit:@alicetayloreats
Ingredients
- 400g pitted dates
- 2 tsp baking soda
- 250mL boiling water
- 80mL oil (you can also use butter)
- 2 grated apples (or 3 eggs)
- 1/3 cup brown sugar
- 2 cups self raising flour
- Pinch of salt
- Optional - cinnamon
- For the butterscotch sauce:
- 80g butter (or dairy free butter)
- 1 ½ cups brown sugar
- 250mL cream
Instructions
- In a bowl combine dates, baking soda, boiling water. Let sit for 5 minutes.
- Mash with a fork until you get a paste! It doesn’t need to be super smooth.
- Add the oil, grated apple, and brown sugar, stir. Add flour, salt and cinnamon, and stir until just combined.
- Pour into a greased (oops) tin and bake at 180 degrees celcius for around 40 minutes, until a skewer when inserted in the middle comes out clean.
- Meanwhile make the butterscotch sauce: melt together butter and sugar, add the cream, stir and simmer for 2 minutes. Pour one third over the cake and serve the rest on the side.
