These sticky toffee blondies are almost refined sugar free. I made them with the little guy in mind but… #realtalk I ate most of them. These have all the best bits of a blondie but with the flavour of sticky toffee pudding. The sweetness comes from date caramel and stewed pears with an optional sprinkle of brown sugar on the top. A perfect treat for a lazy afternoon. It is a super easy traybake style cake so it would be great for bake-sales.
After preparing your fruit, it is very much a ‘chuck it all in’ kind of recipe – which are my favourite kind! I served it up warm from the oven with a big blob of natural yoghurt and it was delicious. If I do say so myself…
150g wholemeal plain flour
50g melted butter
80g dates (blitzed up with 2tsp water)
100g (or 2) stewed pears
1 tsp baking powder
1 tsp of dark brown sugar (optional)
Firstly – you need to cook your pears in a little water until they are really soft – like a puree. You also need to make a date caramel by blitzing up your dates with a couple of teaspoons of hot water. Both of these steps can be done ahead.
Preheat your oven to 180c (fan)
Put all your dry ingredients in a bowl, then add all your wet ingredients
Mix well and transfer to a baking tin (mine is a square 20cm silicone one – I never grease it. But if you have a regular one I would grease well to make sure it lifts!)
Sprinkle with dark brown sugar, if using.
Bake for around 20 minutes. The texture will be similar to a brownie so expect cracking on the top.