Protein Sticky Toffee Pudding

Ingredients: The ingredient amounts are for four servings.

• Pitted Dates 150g or 5.3oz
• Boiling Water 150ml or 5.4fl oz
• Baking Soda 1 tsp
• Banana 1, large
• Brown Sugar 1 tbsp
• Salt pinch
• Toffee Sauce – 150g or 5.3oz, 0% fat Greek Yoghurt , 2 tbsp Sugar Free Syrup, 1 tbsp Reduced Fat Butter, 1 tbsp Brown Sugar, ½ tsp Vanilla Extract, Pinch of Salt.
• Caramel Syrup optional drizzle (sugar free)
• Egg 2
• Whey Protein 2 scoops, Vanilla
• Flour 100g or 3.5oz
• Baking Powder 1 tsp
• Vanilla Extract 1 tsp

Instructions:

Pit the dates and soak them in boiling water for 10 minutes. Stir in the baking soda
and allow it to foam slightly. Mash with a fork or blend into a smooth paste.

Preheat your oven to 170°C (338°F) and lightly grease a muffin tin or small baking
dish. In a large bowl, whisk together the eggs, mashed banana and vanilla.

Incorporate the date paste and mix thoroughly. Stir in the protein powder, flour,
baking powder, and salt. Mix until smooth, adding a splash of milk if the batter
feels too thick.

Pour the batter into individual ramekins or your prepared baking dish. Bake at
170°C (338°F) for 20–25 minutes, until the puddings have risen and feel firm to the
touch. Let them cool slightly.

In a small saucepan, melt the butter, sweetener/sugar, and caramel syrup
together over medium heat. Stir for 1–2 minutes until the mixture is bubbly and
slightly thickened. Remove from the heat and whisk in the Greek yoghurt and a
pinch of salt until smooth and glossy.

Ensure the pudding is warm, then pour the protein caramel sauce generously over
the top.