A sticky toffee pudding on a plate

Lighter sticky toffee puddings

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(24 ratings)

Prep: 25 mins - 35 mins Cook: 1 hr

More effort

Serves 4

This lighter version of a sticky toffee pudding is packed with sticky dates and uses maple syrup instead of sugar – serve it with a dollop of Greek yogurt

Nutrition and extra info

Nutrition: per serving

  • kcal339
  • fat4g
  • saturates1g
  • carbs73g
  • sugars25g
  • fibre2g
  • protein7g
  • salt0.33g
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  • 175g pitted dried dates



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

  • 150ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 1 tbsp vanilla extract
  • 2 large eggs, separated



    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)


  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, questions and tips

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2nd Jun, 2016
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
25th Feb, 2016
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.
5th Dec, 2015
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
21st Apr, 2015
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.
5th Oct, 2014
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.
8th Jan, 2014
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.
14th Oct, 2012
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.
10th Jul, 2012
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!
2nd Feb, 2012
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!
1st Feb, 2012
fantastic pub went down a treat with custard after a sunday dinner


12th Nov, 2014
How can you use maple syrup when this recipe is diabetic friendly surely there is enough natural sugar in the dates
8th Jun, 2014
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
12th Jun, 2014
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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