Guilt-free sticky toffee puds

Guilt-free sticky toffee puds

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(21 ratings)

Prep: 25 mins - 35 mins Cook: 1 hr

More effort

Serves 4
A healthy version of the classic pudding - full of sticky dates and maple syrup. Yum

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal339
  • fat4g
  • saturates1g
  • carbs73g
  • sugars25g
  • fibre2g
  • protein7g
  • salt0.33g
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Ingredients

  • 175g pitted dried dates
    Dates

    Date

    da-ate

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

  • 150ml maple syrup
  • 1 tbsp vanilla extract
  • 2 large eggs, separated
    Eggs

    Egg

    egg

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

  • 85g self-raising flour
  • 0% Greek yogurt and extra maple syrup, to serve (optional)

Method

  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.

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Comments (22)

BillyDragon1000's picture
3.75

Very tasty, it doesn't really taste that much like sticky toffee pudding but its very nice nonetheless.
I cooked it in one big dish and it took about 1 hour 20 mins

rachel_r's picture
3.75

This didn't really taste much like sticky toffee pudding but it was very nice and very light. I made it in one large oven dish and it took about 1 hour to cook. Would make again.

katycwright's picture
5

My 6 year old son is mad for sticky toffee pudding, but adores the awful shop-bought microwave variety (blame my husband). So in making a healthier version, I didn't hold out much hope... my usual attempts to substitute sugar in recipes have ended up at the bottom of the bin. But my goodness he adored this pudding (as did the husband) and keeps asking again and again for it, much to my delight. Not too much of a faff to make - I used ramekins which worked well. Enjoy x

chris's mum's picture

I made these puddings tonight but after one & a half hours in the oven they still weren't cooked. The skewer did not come out clean after this time. I have been cooking BBC recipes for years, this is the first failure for me. I can't understand where I went wrong as all the other comments seem positive.

cathblossom's picture
5

This is an excellent recipe. I doubled up and cooked mixture in a greased large springform ring tin covered in 2 layers of tin foil in a roasting tin with water in it. It was a great hit at a dinner party served with thick Greek yogurt. The maple syrup gave wonderful depth of flavour and it was as moist as could be. Cooking took an hour in a fan oven. I left it in foil as I was travelling to party and bringing dessert.

gkeating's picture

Nice as a treat but on what basis do you believe this can be classed as healthy? There are very few health supporting nutrients in this recipe. In fact it's major component is sugars (in the form of maple syrup and dates) and processed carbs, how is this healthier than fats? Without fat we'd all be dead as it's essential to our bodies.

This desert is much more likely to make the eater more unhealthy or put on weight.

The reality is that deserts low in sugar are the healthy, guilt-free ones.

amandadeba's picture
5

I used date syrup instead of maple syrup which is less sweet and I felt it complemented the taste more somehow. Doubled the quantities for a larger batch and turned out very well.

lorryhawk's picture
5

loved this! used gluten free flour and worked a treat. i added more maple syrup to the bottom, made one big one and steamed for about 1.5hrs. i reheated the next day as was taking to a friends so this time i steamed on the hob for about an hour and served with sugar free custard. everyone liked it. my first steamed pudding and it's inspired me to attempt a christmas pudding at christmas!

lekkerkos's picture
5

Very very delicious and pretty easy to make. Used golden syrup instead of maple syrup and reduced the amount - 4 Tablespoons, quite sweet enough for us, used 1 teaspoon of vanilla essence. Everyone loved it, will definitely make it again. Good that it was low fat too!

mumandme's picture
5

fantastic pub went down a treat with custard after a sunday dinner

jillmason's picture

Excellent recipe, and the extra ones tasted just as good the night after too. However, they might be low fat, but they are not low sugar!! Still great though!

kathmedwards's picture
5

Didn't have any vanilla, so I left it out. Still, wonderful recipe, as good as any normal Sticky Toffee pudding I've ever had, and fabulous for my mother who struggles to stick to a low cholesterol diet!

dopeyangel's picture
3

Good for a 'healthier' recipe though I still thought they were a big treat (shows how long I've been dieting for I suppose!) It says to cover tightly with foil - I did do this but they all rose up and therefore became a bit tougher at the base. Next time I would tie/use elastic bands to keep in place. Enjoyed them though and would definitely make them again.

98normandy's picture
5

I cooked this as part of my new year's plan to lose weight. The family didn't know that it was a guilt free version. My son ate two as his sister was away- admittedly he ate his with double cream but I was good and had it with o% greek yoghurt. They are delicious and so light. Will defo do again!

katearbutler's picture
5

Made with prunes as I didn't have any dates and it was very nice

dholdroyd's picture
5

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.

nursie6's picture
5

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 !

sweetassugar's picture
5

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.

theedda's picture
4

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.

theroberts120's picture
5

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

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Questions (3)

Babs47-burton's picture

How can you use maple syrup when this recipe is diabetic friendly surely there is enough natural sugar in the dates

simplebaking's picture

I want to make this recipe but i don't have small moulds to bake the puddings in, what do I need to change about the way to bake it (if anything)? any advice would be helpful thanks

goodfoodteam's picture

You will need to adjust the cooking time if you are baking the puddings as one large one instead, as it has not be tested as a whole. It is difficult to advise on exact timing but bake in a well oiled traybake tin and check after an hour then add extra time as needed, thanks.

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