Fat-free sticky toffee puddings

Method

1. Preheat the oven to 160°C/Gas Mark 3.
2. Place the dates and water in a saucepan and bring to a simmer, then cook for 3–4 minutes until softened. Leave to cool slightly, then transfer to a food processor or blender, add the maple syrup and vanilla extract and blitz until almost smooth. Tip into a bowl and stir in the egg yolks. Sift in the flour, add the salt and bicarbonate of soda and stir well.
3. Whisk the egg whites in a clean bowl until stiff peaks form, then fold into the date mixture, ensuring they are fully incorporated.
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4. Put 1 tablespoon of the date syrup into each of 4 pudding moulds or ramekins, then divide the mixture between them. Transfer the moulds to a roasting tin and pour hot water into the tin to reach halfway up the moulds.
5. Bake for 25–30 minutes, or until a skewer inserted into the puddings comes out clean (the timing will depend on the depth of the moulds or ramekins). Run a knife around the edge of the moulds, then invert the puddings on to individual plates. Serve immediately.

Recipe from The Midlife Kitchen: Health-Boosting Recipes for Midlife and Beyond by Mimi Spencer and Sam Rice, published by Mitchell Beazley. Image credit: Issy Crocker.