Spiced Sticky Toffee Pudding with Chai Custard

Today is Friday 31st May, the last day of my month of cooking and recording recipes from the May edition of delicious magazine

I think there is no better way to end this month, and the last day of Autumn with a great winter time dessert…

Sticky toffee pudding is probably better known in Australia as Sticky date pudding and it used to be one of the most popular desserts I served at my café many, many years ago

Of course, this isn’t the exact recipe included in delicious, this is my healthier version, lower in fat, sugar and higher in fibre.

I replaced the butter with macadamia oil, reduced the sugar (yet it is still very sweet) and replaced the eggs with ground linseeds and water which further reduces the fat and increases the fibre.  I also replaced white flour which is devoid of any nutrients, but especially fibre and replaced it with less refined wholemeal flour.

I kept all the spices in and actually added some extra spices to the pudding part – ginger and cinnamon.  Both are said to have gentle warming and stimulating properties that can help to improve peripheral circulation, perfect for this cold winter that is almost upon us.

This pudding is absolutely delicious as is, but even more decadent when teamed with the spiced toffee sauce and chai custard.  It would make a great dinner party dessert, just don’t mention that it might actually be healthy!

Sticky Date Pudding

Serves 10

170g dates, pitted (approx. 1 1/4 cups)
3/4 cup (180ml) boiling water
1 teaspoon bicarbonate of soda
2 tablespoons ground linseeds
5 tablespoons warm water
1 1/2 cups (180g) wholemeal self-raising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 tablespoons macadamia oil or extra virgin olive oil
1/2 cup (80g) soft brown sugar
1 teaspoon pure vanilla essence
Spiced toffee sauce (see recipe below), to serve
Chai custard, to serve

Directions:

Combine dates and boiling water in a medium bowl
Add bicarbonate of soda, stir through, then set aside and allow to cool for 10 minutes while you prepare all the other ingredients
Preheat oven to 170’C. Grease and line the base of a 20cm (8inch) cake tin with baking paper
Add ground linseeds and water to food processor and process until well mixed, about 10-15 seconds
Allow to sit for 5 minutes to thicken up
Sift together flour, ground cinnamon and ginger into a large bowl
Add oil, sugar and vanilla to date mix, then pour into the bowl of the food processor and process for 15-20 seconds until smooth
Pour mixture into flour mix and fold in until combined
Pour into the prepared cake tin and bake for 30 minutes or until a skewer inserted into the centre comes out clean.
Remove from oven.  Set aside to cool for a few minutes before transferring to serving platter
Serve pudding with spiced toffee sauce and chai custard

Per Serve (cake only): 748kJ or 178 calories; P 3g Fat 7g SFat 0.8g CHO 25g Fibre 4g

Spiced Toffee Sauce

Serves 10

• 1/2 cup raw sugar
• 2/3 cup low fat milk or soy milk
• zest of 1/2 orange
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon garam masala

Directions:

1. Place the sugar in a heavy-bottomed pot, shaking it so that the sugar is in a thin, even layer.
2. Place the pot over medium-low heat. Set a timer for 8 minutes and let the sugar heat up.
3. Watch the sugar closely as it will start to melt and as it does you need to shake the saucepan.
4. Once all the sugar has melted, warm the milk in the microwave for about a minute.
5. Gradually pour about half of the warm milk into the melted sugar, stirring all the time as it will bubble up
6. Continue to stir as bubbling subsides, then stir in remaining milk.
7. Some of the caramel may have hardened while you added the milk, so keep stirring as this should melt again.
8. Add orange zest, ginger and garam masala, then remove from heat.

Per Serve (toffee sauce): 190kJ or 45 calories; P <1g Fat <1g SFat 0g CHO 11g Fibre 0g

Chai Custard

Serves 10

• 1 egg*
• 1 1/2 tablespoons (30g) brown sugar
• 1 tablespoon (20g) gluten free cornflour
• 350-400ml low fat milk or soy milk
• 1 teaspoon pure vanilla extract
• seeds from 1 cardamom pod
• 1 clove

Directions:

1. In a medium sized bowl, whisk the egg, sugar and cornflour together
2. Add enough milk to make a smooth paste
3. Pour the remaining milk into a saucepan and bring to the boil over medium heat
4. Remove boiling milk from the stove and pour into the egg mix, whisking the whole time
5. Pour milk mixture back into the saucepan and cook over low heat until custard thickens
6. Remove from heat and add vanilla, cardamom seeds and clove
7. Serve while still hot

Per Serve (custard only): 162kJ or 39 calories; P 2g Fat 1g SFat 0.3g CHO 5g Fibre 1g

*For a vegan custard version – use custard powder and soy milk, follow the instructions on the packet and add cardamom seeds and clove when cooked