We love a comforting winter pud, however we love them much more after they’re (virtually) virtuous.

Le Cordon Bleu educated chef, meals author and writer, Tess Ward, shared her scrumptious Sticky Toffee Pudding recipe with us – and it’s the proper festive deal with.

Made with dates, comfortable caramel sugar and melty coconut oil it’s, in actual fact, mightily wholesome (so far as puddings will be), all pure and wheat free.

If you wish to make the sticky toffee as one bigger pudding, you need to use one large ramekin, or heatproof bowl.

Prepare dinner for 30-40 minutes or till the sponge is ready.

If want be, cowl midway by means of with foil to make sure the sponge stays moist.

For The Puds

  • 175g medjool dates, stoned and finely chopped
  • 75g sultanas, chopped
  • 100ml brandy
  • 1 tsp bicarbonate of soda
  • 200ml boiling water
  • 60g coconut oil, softened
  • 160g coconut sugar
  • 2 eggs, crushed
  • 175g white spelt flour
  • 1 tsp baking powder
  • 1/2 teaspoon cinnamon

Fills 10 Ramekins

For The Sauce

  • 200g coconut sugar
  • 80g butter, minimize into items
  • 4 tsp blackstrap molasses
  • 2 tsp vanilla extract
  • 200g crème fraîche
  • 1 tsp cinnamon
  • 1/4 tsp floor cloves


Pre-heat the oven to 180C. Butter 10 ramekins

For the Sauce

Make the sauce by placing the sugar and butter right into a small heavy-based pan.

Warmth over a low-medium warmth, stirring often, till the sugar begins to dissolve, with out bringing to the boil or it could burn.

The combination shall be fairly thick, like fudge, and the sugar gained’t dissolve fully at this stage.

Take the pan off the warmth, then stir within the black molasses and vanilla.

Cool for two minutes, then stir within the crème fraîche a spoonful at a time, so it incorporates easily into the combination.

If it’s a bit lumpy, use a small whisk to interrupt them up.

Pour 1/4 of the sauce between the buttered ramekins and place within the freezer to harden for half-hour


For the Pudding

Put the dates, sultanas and bicarbonate of soda in a heatproof dish and canopy with the boiling water.

Leave to melt whilst you put together the remainder of the pudding.

Beat collectively the butter and sugar till fluffy, after which beat within the eggs, a bit at a time.

Stir within the flour, baking powder, cinnamon and a pinch of salt till effectively mixed, after which add the brandy, dates, sultanas and their soaking water, and blend effectively.

Take the ramekins out of the freezer and pour the batter on prime of the toffee sauce.

Put into the oven for quarter-hour, till agency with with a wobble, after which take out of the oven.

Warmth the grill to medium, and poke just a few small holes down the facet of the ramekin so the sauce can seep by means of and pour over a number of the remaining sauce.

Put briefly below the grill, maintaining a tally of it as it may simply burn.

As soon as the underside is toasted, prove the ramekins, drizzle with a bit remaining sauce and serve with just a few dollops of ice cream, or creme fraiche.