Beef Suet Sticky Toffee Pudding
This Beef Suet Sticky Toffee Pudding blends rich suet with dates for a moist, low-carb treat topped with a luscious toffee sauce. Perfect for a healthy indulgence, it’s an easy recipe with a unique, nutritious twist.
Why You’ll Love This Recipe
This beef suet sticky toffee pudding is a decadent yet healthy dessert that combines the rich, savory depth of beef suet with the natural sweetness of dates, creating a moist, low-carb treat perfect for keto or protein-rich diets. The warm toffee sauce adds a luxurious finish, making it ideal for special occasions or cozy nights in. Easy to prepare and freezer-friendly, it’s a versatile option for meal prep, offering a guilt-free indulgence with a unique flavor profile that satisfies sweet cravings while keeping it nutritious.
Recipe Tips and Tricks
- Render Suet Carefully: Cook beef suet slowly to avoid burning for a smooth texture.
- Soak Dates: Let them soften in water for easier blending.
- Don’t Overmix: Stir batter just until combined for a tender pudding.
- Check Doneness: Bake until set but still moist in the center.
- Warm Sauce: Serve toffee sauce heated for a gooey consistency.
- Use Silicone Mold: Ensures easy removal and even cooking.
- Adjust Sweetness: Taste batter and sauce, tweaking erythritol as needed.
- Cool Slightly: Let pudding rest before serving to set.
- Pair with Cream: Add a dollop of whipped cream if desired.
- Store Airtight: Keeps pudding fresh and prevents drying.
Beef Suet Sticky Toffee Pudding
Ingredients
- ¼ cup melted butter
- ½ cup erythritol
- ½ cup heavy cream
- ½ cup rendered beef suet
- 1 cup pitted dates, chopped
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1.5 cups almond flour
- 2 large eggs
- pinch of salt
Instructions
- Prep the Dates: Chop pitted dates, soak in ½ cup warm water for 30 minutes, then drain.
- Render the Suet: Melt beef suet in a saucepan over low heat, straining to remove solids, then cool slightly.
- Preheat Oven: Set oven to 350°F and grease a 6-cup pudding mold or dish.
- Blend Wet Ingredients: In a blender, puree soaked dates with eggs, vanilla extract, and half the melted butter until smooth.
- Mix Dry Ingredients: In a bowl, whisk almond flour, baking powder, and salt.
- Combine Mixtures: Fold wet ingredients into dry ingredients, adding rendered suet, and stir until just combined.
- Pour Batter: Pour batter into the prepared mold, smoothing the top.
- Bake the Pudding: Bake for 35-40 minutes, until a toothpick comes out with moist crumbs.
- Make Toffee Sauce: In a saucepan, heat remaining butter, heavy cream, and ¼ cup erythritol over medium heat, stirring until thickened (about 5 minutes).
- Serve and Enjoy: Let pudding cool for 10 minutes, unmold, drizzle with warm toffee sauce, and savor this unique treat!
Notes
- Soak dates well to ensure a smooth batter; blend thoroughly if chunky.
- Render suet slowly to avoid burning; strain well for purity.
- Adjust sweetness in batter and sauce to balance flavors to your taste.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 366Total Fat 29gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 16gCholesterol 93mgSodium 161mgCarbohydrates 20gFiber 4gSugar 13gProtein 11g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Suet (½ cup, rendered): From beef tallow, strained for a clean base.
- Dates (1 cup, pitted): Chopped and soaked for natural sweetness.
- Almond Flour (1.5 cups): Low-carb alternative for structure.
- Erythritol (½ cup): Low-carb sweetener; adjust to taste.
- Eggs (2 large): Adds richness and binds the batter.
- Vanilla Extract (1 tsp): Pure vanilla enhances the toffee flavor.
- Heavy Cream (½ cup): For creamy toffee sauce; use full-fat.
- Butter (¼ cup, melted): Unsalted, adds moisture to pudding and sauce.
- Baking Powder (1 tsp): Helps pudding rise slightly.
- Salt (pinch): Balances sweetness; use sparingly.
Variations and Substitutions
- Suet Swap: Use lamb suet or coconut oil for a different flavor.
- Fruit Options: Substitute dates with prunes or figs.
- Flour Swap: Use coconut flour (reduce to ½ cup) for variety.
- Sweetener Swap: Replace erythritol with monk fruit or stevia.
- Egg Alternative: Use flax eggs for a vegan option.
- Cream Swap: Use coconut cream for dairy-free sauce.
- Spice Twist: Add a pinch of nutmeg or cinnamon.
- Nut Add-Ins: Mix in chopped pecans or walnuts.
Storage Options
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm in the microwave or oven with sauce.
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