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MEALWORM STICKY TOFFEE PUDDING


Grey plate on an orange background. On the plate, there's a delicious sticky toffee pudding made with edible insects which are a sustainable meat alternative.

Now who doesn’t like a sticky toffee? Our take on this gorgeous classic combines mealworms, dates and black treacle, to craft a phenomenally rich pudding that hits all the right spots - sweet, soft, sticky, and outrageously tasty. Perfect for satisfying any dessert craving.

 

Serves: 4 Portions

Time: ~1hour


INGREDIENTS


Pudding:

Soft Dried & Pitted Dates - 200g roughly chopped

Boiled Water - 200ml

Bicarbonate of Soda - 1 tsp

Unsalted Butter - 75g

Black Treacle - 2 tbsp

Dark Muscovado Sugar - 50g

Eggs - 2

Plain Flour - 120g

Mealworm Powder - 30g

Baking Powder - 2 tsp

Sauce:

Butter - 150g

Dark Muscovado Sugar - 300g

Black Treacle - 1 tbsp

Double Cream - 200ml



METHOD


1. PREPARE DATES | 5 mins

  • Preheat the oven to 160C fan/180C/gas 4 and lightly grease your oven dish.

  • In a heat-proof bowl, add the boiling water and bicarbonate of soda and stir.

  • Then add the chopped dates and leave them for 10 minutes to soak.


2. MAKE BATTER | 5 mins

  • Cream the butter and black treacle together until well combined.

  • Add the sugar and beat out any lumps.

  • Add in one egg, and mix in until completely incorporated. Add in the second egg and repeat.

  • Then incorporate the flour, mealworm powder and baking powder until you have a smooth, thick batter.


3. ADD DATES & BAKE | 35-40 mins

  • Drain most of the water and slightly mash the soaked dates in using a fork to make a pasty like substance. Then pour everything into the batter and fold in.

  • Pour the batter into a greased cake or muffin tin and bake for 30–35 minutes. The cake is done if you stick in a skewer and it comes out clean.


4. MAKE SAUCE | 10 mins

  • Whilst the cake is baking, make the sauce. Melt down the butter, muscovado sugar and black treacle over a very low heat in a saucepan. Stir gently until everything is combined.

  • Pour in the cream and turn up the heat, continuing to gently stir so that the sauce doesn’t burn. Remove the pan from the stove when the sauce starts to bubble.


5. FINISH | 5 mins

  • Once the cake is baked, tip it out of the tin. Leaving your cake upside down, poke holes all over using a cocktail stick.

  • Whilst the cake is still hot, pour around a quarter of the sauce over the top to soak into the sponge for 20-30 minutes.

  • Serve your sticky masterpiece with a scoop of vanilla ice cream and a drizzle of sauce - winning!

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