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Sticky Toffee Mug Cake
Prep time:5 mins- Cook time:2 mins
Servings:1
We love a classic Sticky Toffee Pudding (or Sticky Date Pudding if you’re in Australia or New Zealand) at this time of year. It’s deliciously sweet, warming and comforting. However, traditional sticky toffee recipes are filled with ingredients that will leave your blood sugars soaring, and your calorie intake too. So, we developed our own recipe that will satisfy that sticky sweet craving, without the health drawbacks.
This recipe has no added refined sugar, with all the indulgent sweetness coming from the Medjool dates’ natural caramel flavour. Using wholemeal flour also provides more fibre, helping to aid digestion, stabilise blood sugars, and keep you fuller for longer. Plus, this sticky toffee dessert even provides 4.9g of protein per serving.
This sticky toffee mug cake comes together in just 10 minutes, is under 300 calories per serving and, better yet, you’re not left with a pile of dishes afterwards! Serve with a dollop of thickened cream on top for the ultimate indulgence, and enjoy straight from the mug.
Ingredients
- 3 Medjool dates, pitted and chopped (about 30g)
- 2 tbsp boiling water
- ⅛ tsp bicarb soda
- 15g butter
- 15g wholemeal self-raising flour
- 1 egg yolk
- Thickened cream, optional
Instructions
- Soften the dates by microwaving in a large mug with the water for 30 seconds - mash them into a paste with the back of a spoon against the side of the mug.
- Add the bicarb soda and mix well - it will get foamy.
- Next, add the butter to the mug - microwave for 10-15 seconds to melt.
- Remove from the microwave again and stir before mixing in the flour and finally the egg yolk.
- Return to the microwave for 1 minute 15 seconds
- Serve in the mug or turned out, and topped with thickened cream if you wish.
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Notes
- * Tested in a 1000 watt microwave - times may need adjusting depending on the strength of your microwave.
