Sticky Banoffee Pudding With Salted Vanilla Toffee Sauce (GF)

Sticky Banoffee Pudding Last

Valentines Day is coming… and what a way to end the meal with this delicious, decadent, scrumptious pudding.  No way as naughty as it looks, yet completely spoils you and the one you love.

Sticky Banoffee Pudding with Salted Vanilla Toffee Sauce 2

This gives 12 servings.  I include a tweak if you just wish it to be a Sticky Toffee Pudding

Macros per serving (Including dollops of sauce):

Calories  339.5, Fat 19.89g, Carbs 33.25g, Fiber  2.75g and Protein 5.75g

Ingredients for the pudding:

  • 175g Medjool Unstoned Dates
  • 200ml Boiling Water
  • 1 Tsp Bicarbonate of Soda
  • 2 Large Eggs
  • 100g Soft Light Brown Sugar
  • 150g Grated Butternut Squash
  • 100g Banana (if you wish to remove this add 75g extra butternut squash)
  • 200g Ground Almonds
  • 1 Tsp Baking Powder

Ingredients for Sauce:

  • 100g Unsalted Butter Cubed
  • 100g Soft Dark Brown Sugar
  • 150g Vanilla Quark

You will need:

  • Pre heated Oven 180C Conventional 160C Fan
  • A greased 24 x 26cm baking tin which is around 5cm deep
  • Electric Whisk
  • Large Mixing Bowl
  • Medium Bowl
  • Masher
  • Measuring Jug / Scales / Measuring Spoons
  • Whisk
  • Medium Saucepan
  • Wooden Spoon
  • Spatula
  • Skewer
  • Chop up your dates

  • Add them to the boiling water in measuring jug with the bicarbonate of soda and stir

  • Grate your butternut squash

  • Mash your banana

  • In large mixing bowl add eggs and light brown sugar and whisk with electric whisk for 3 minutes until pale and bubbly

  • Add butternut squash, banana, dates, water and bicarbonate of soda mix and whisk for 2 minutes

  • Add the ground almonds and baking powder and whisk together

  • Until well combined

    Pour in prepared tin and bake for 25 – 30 minutes

  • Whilst pudding is baking

    Add sugar, quark and butter to pan over low heat. Bring to a boil and then let it bubble for 3 – 4 minutes until the sauce coats the back of the wooden spoon

  • When cake is golden and the edges are coming away slightly from sides of tin remove it from oven

    Turn on your grill to medium high

  • With a skewer prick holes all over the pudding

  • Then pour half of your sauce over it and distribute the sauce evenly all over

    Pop under grill for 2-3 minutes

  • Until a darker golden brown

    Cut up into squares and serve with more sauce over the top

  • Enjoy

    It is gorgeous hot or cold

    Keeps well in an airtight container in the fridge

rippingsimply

Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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