The ultimate makeover: Sticky toffee pudding

The ultimate makeover: Sticky toffee pudding

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(8 ratings)

Prep: 35 mins Cook: 25 mins Plus cooling


Makes 7
Angela Nilsen transforms the classically indulgent sticky toffee pudding into a good-for-you favourite

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal450
  • fat17.5g
  • saturates4.6g
  • carbs70.6g
  • sugars49.8g
  • fibre2g
  • protein6g
  • salt0.79g
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    For the pudding

    • 200g pitted whole date, preferably Medjool



      Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

    • 75ml rapeseed oil, plus ½ tsp for oiling tins
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 175g self-raising flour, plus some for dusting
    • 1 tsp vanilla extract
    • 1 tsp black treacle
    • 2 medium eggs



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 100g unrefined demerara sugar
    • 100g natural yogurt

    For the toffee sauce

    • 100g light muscovado sugar
    • 25g butter, cut into pieces



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1½ tsp black treacle
    • ½ tsp vanilla extract
    • 100g half-fat crème fraîche


    1. Chop the dates into small pieces, put in a small bowl then pour over 175ml boiling water. Leave to cool, about 30 mins. Oil (using the ½ tsp oil) then flour 7 x 200ml pudding tins (tapping out excess flour). Sit them on a baking sheet.

    2. Stir the vanilla and treacle into the dates, and mash with a fork to a rough purée.

    3. Heat oven to 180C/160C fan/gas 4. To make the puddings, beat the eggs in a small bowl. Mix the bicarbonate of soda and 175g flour together. Stir the 75ml oil and demerara sugar together in a larger bowl, using a wooden spoon. Pour in the eggs a bit at a time, beating as you go. Gently fold in one-third of the flour with a large metal spoon, then half the yogurt. Don’t overmix. Repeat, finishing with the last of the flour. Gently stir the mashed dates in to a thick batter. Spoon evenly between the tins. Bake for 20-25 mins.

    4. Meanwhile, make the sauce. Put the muscovado sugar and butter into a small heavy-based pan. Heat over a low-medium heat, stirring occasionally, until the sugar starts to dissolve, without bringing to the boil or it may burn. The mixture will be quite thick, like fudge, and the sugar won’t dissolve completely at this stage. Take the pan off the heat, then stir in the black treacle and vanilla. Cool for 1-2 mins, then stir in the crème fraîche a spoonful at a time, so it incorporates smoothly into the mixture. If it’s a bit lumpy, use a small wire whisk to break them up.

    5. To serve, loosen around the sides of the puddings with a round-bladed knife, then turn out onto plates. Spoon a little sauce over each one and finish with a drizzle of it on the plate. Puddings and sauce can be made up to 2 days ahead.

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    Comments (14)

    s_s's picture

    I have made this several times now, and instead of using pudding tins I make it in a baking tray, and I end up with 12 generous portions.

    Em_fos's picture

    This is a really good recipe - it tastes very indulgent! The indulgence mainly comes from the sauce whereas the sponge itself is a little bland, I might use more dates next time.

    andreamcgill's picture

    Just delicious. Never made this before but my daughters love it.

    marthamacaron's picture

    Gorgeous! I only had 4 pudding tins so I also made 6 cupcakes and hollowed out the centre to fill with the sauce, yum!

    macfarlane's picture

    Further to my earlier comment, Medjool dates are definitely the best and well worth the extra money. I also found I got 10 puddings out of the recipe so perhaps my pudding tins were smaller.

    macfarlane's picture

    A definite dinner party winner, absolutely fanastic. Freeze's well (I freeze the sauce separately in jam jars. The best compliment I overheard (when I had made 40 for a 50th birthday party) was "naw, she couldnt have made these herself)

    dgodber's picture

    Compared to a standard Sticky Toffee Pudding, these save you only 100 calories! I love Angela Nilsen's "makeover" recipes but I think a bit more needs shaving off this one!!

    peagreenchick's picture

    really easy to make and tastes good

    spelac's picture

    This is THE BEST toffee pudding I have ever had, making it every Christmas for about four years now. It is by far the best! Make it a day before (bake and all) and than just reheat in the oven!

    callychally's picture

    "Serves 7" ??!! - what an odd number to make for!

    abenstead's picture

    Turned out great, and tasted fabulous.

    hersem00's picture

    Everyone really enjoyed these. I made more than I needed so I have frozen some. It would be nice if you said how to re-heat them when frozen.

    eaamey's picture

    This was lovely and went down very well with everyone at Sunday dinner! The only thing was that I didn't grease the tins enough and I had trouble getting them out so they were not perfectly rounded. Still tasted gorgeous though!

    carriebolton's picture

    It says these puddings can be made 2 days in advance - does this mean unbaked or should I bake them if I'm going to use them later and then reheat when needed?

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