Sticky Toffee Protein Pudding

Ingredients:

Sponge

120g medjool dates, pitted

120ml boiling water

1/2 tsp bicarbonate soda

75g natural yogurt

15g treacle

45g maple syrup

2 large eggs

1 tsp vanilla extract

1 sachet whey box toffee

140g self raising flour

1 tsp cinnamon

Pinch salt

Sauce

200g medjool dates, pitted

200ml boiling water

100g unsalted butter

1 tsp vanilla or salted caramel extract

Salt to taste

Method:

1.Preheat oven to 160 fan and grease a large baking tin.

2.Pour the boiling water over the pitted dates, add the bicarbonate of soda and places to one side.

3.Add the yogurt, treacle and maple syrup to a large bowl and mix together. Add in the eggs and vanilla extract and mix again.

4.Fold in the protein powder sachet, flour and cinnamon.

5.Using a fork, mash the dates into the liquid and stir together until it forms a paste.

6.Pour the date mixture into the batter and mix until just combined.

7.Add the mixture into the prepared tin and bake for 15-18 minutes depending on size and shape of tin.

8.To make the sauce soak the dates in the boiling water for 10 minutes. Melt the butter and add the dates and its liquid, butter, vanilla extract and salt to a food processor and blend until a smooth sauce forms. Add extra water for a thinner sauce.

9.Once the sponge is cooked, remove from the oven and prick the sponge with a fork all over. Spoon over half of the sauce mixture, ensuring the whole pudding is covered in the toffee sauce.

10.Leave to stand for 10minutes before serving with the remaining sauce