Guilt-free sticky toffee puds

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Good Food

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1. Preheat the oven to 180C/Gas 4/fan oven 160C. Put the dates and 175ml/6fl oz water in a pan and simmer for 5 minutes. Tip into a food processor, add 6 tablespoons maple syrup and the vanilla extract, and blend until smooth.
2. Transfer to a bowl and mix in the egg yolks, followed by the flour. In another bowl, whisk the egg whites until stiff, and fold into the date mixture.
3. Put 1 tablespoon maple syrup into each of four 200ml/7fl oz pudding moulds and add the mixture. Cover each tightly with foil, stand in an ovenproof dish and pour in hot water to halfway up the sides of the moulds. Cook for 1 hour, until a skewer inserted into the centre comes out clean.
4. Uncover, run a knife around the edges, and invert onto plates. Drizzle over yogurt and maple syrup to serve, if you like.

Per serving

339 kcalories, protein 7g, carbohydrate 73g, fat 4 g, saturated fat 1g, fibre 2g, salt 0.33 g

Latest comments and suggestions

• Grym

  04 January 2008

  Grym rated and commented on this recipe

  

  made this loads of times, just as delicious as hte full fat equivilant

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• helenf

  29 July 2008

  helenf commented on this recipe

  Made this with gluten free flour as one large pudding and steamed it for 2 hours. Great, though will add more syrup at base next time.

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• bobs11

  20 November 2008

  bobs11 rated and commented on this recipe

  

  These are great - no one ever knows that they are low fat!

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• TheEdda

  28 December 2008

  TheEdda rated and commented on this recipe

  

  Good, but not perfect. The use of dates creates a film-like, almost waxy texture between your teeth -- very minor, but not true sticky toffee pud I'm afraid. And I agree with helenf: more syrup is needed at the base.

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• bettyboop

  08 May 2009

  bettyboop rated this recipe

  

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• SweetAsSugar

  31 August 2009

  SweetAsSugar rated and commented on this recipe

  

  delicious! me and my family loved these puds with a dollop of greek yoghurt and i will definitely be making them again in the future.

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• Pamela979

  29 September 2009

  Pamela979 rated and commented on this recipe

  

  Having always thought dates must taste as awful as they look, this was the perfect introduction to them. Once i realised that they weren't pre-pitted from Julian Graves (my food processor survived - just) i was delighted to find this pudding tasted amazing ! I did add some pecans to the base (i made one large one in a 2pint pudding bowl) and i can only assume that the quantity stated for the vanilla should read 1 TSP and NOT TBSP ?? i went with the former for fear of overwhelming the pudding and could still taste the vanilla. This recipe has been passed on to many friends already !

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• Diane

  04 October 2009

  Diane rated and commented on this recipe

  

  I made this yesterday as I found a box of dates left over from Xmas!(still in date by two months). A very light delicious pudding served with some equally delicious full cream cornish ice cream. I made eight small puddings, freezing four for a later date. Next time I will add a pecan to each mould.

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Ingredients

• 175g pitted dried dates
• 150ml maple syrup
• 1 tbsp vanilla extract
• 2 large eggs , separated
• 85g self-raising flour
• 0% Greek yogurt and extra maple syrup, to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 35 mins

Cook 1 hr min

Low-fat, Super healthy

Ingredients

• 175g pitted dried dates
• 150ml maple syrup
• 1 tbsp vanilla extract
• 2 large eggs , separated
• 85g self-raising flour
• 0% Greek yogurt and extra maple syrup, to serve (optional)

Per serving

339 kcalories, protein 7g, carbohydrate 73g, fat 4 g, saturated fat 1g, fibre 2g, salt 0.33 g

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