Pre-heat the oven to 180˚c
Whizz up the Dates in a blender with 6 tablespoons of Maple Syrup and 1 tablespoon of Vanilla Extract (soak and drain the Dates first if you’re using dried ones)
Separate the Free Range Eggs
In a bowl, mix the Date mixture together with the Egg Yolks and the Self Raising Flour
In another bowl whisk the Egg Whites until stiff
Gently fold these into the Date mixture
Put 6 tablespoons of Maple Syrup (or Golden Syrup) into the bottom of a sponge pudding bowl / basin, and add the Date mixture
Now cover the pudding bowl with foil (tightly) and place it in a large pan or oven proof dish. Fill the dish up with very hot water to the level that is half way up the pudding bowl
Bake for 1 and a half hours or until a skewer comes out of the sponge clean
To serve, uncover the pudding, and run a knife around the edge. Take a plate and place it over the pudding bowl, and then flip – hopefully to reveal a really syrup-ey, sponge-y pudding – delicious!
As is often the case, a dollop of 0% Yoghurt with this is delicious – also an extra drizzle of syrup?!
You can re-heat this in a microwave if for any strange reason you have leftovers
[The BBC Good Food website has to take full credit for this amazingly low fat and low cholesterol recipe - they call them Guilt-free sticky toffee puddings. Aren't they?!]