Protein Sticky Toffee Pudding

These low calories, high protein Sticky Toffee Pudding's will have you wanting dessert before the main.

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Cook: 1 Hour


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Add your dates and water to a pan and bring to a simmer. Break the dates with the back of a wooden and leave to simmer until the dates have broken down.
Transfer your dates to a blender or food processor, add maple syrup and vanilla flavour drops and blitz until smooth. Transfer to a mixing bowl and whisk you egg yolks into the date mixture. Then, sift flour, whey protein and baking powder into your bowl and mix in.
Now, whisk your egg whites either by hand or with an electric whisk (would recommend an electric whisk) until completely stiff, this should take about 5-7 mins.
Fold your egg whites into your mixture.
Line the bottoms of your puddings moulds with a little maple syrup. Cover the mould with tin foil and tightly seal before transferring to a baking dish.
Fill the dish with hot water to the halfway point of the pudding moulds and bake for 45 mins- 1 hour. Check a knife comes out clean when inserting into your puddings before removing from oven.
Serve with a drizzle of maple syrup and greek yoghurt.

Nutritional Info

Cals – 318
Carbs – 50g
Fat – 5g
Protein – 17g


Serves Serves 4

For The Sticky Toffee Puddings

  • 150g of dried pitted dates
  • 250ml of hot water
  • 3 tbsp of maple syrup + extra to line pudding moulds
  • Vanilla flavour drops, we used MyProtein
  • 3 large eggs - yolks and whites separated
  • 85g of flour
  • 2 scoops of vanilla protein powder, we used MyProtein
  • Tsp of baking powder

To Serve

  • Greek yoghurt
  • Maple syrup to serve

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