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, 2011
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!
20th Apr, 2011
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!
11th Jan, 2011
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.
4th Jan, 2011
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!
15th Nov, 2010
Made with prunes as I didn't have any dates and it was very nice
4th Oct, 2009
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.
29th Sep, 2009
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 !
31st Aug, 2009
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.
28th Dec, 2008
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.
20th Nov, 2008
These are great - no one ever knows that they are low fat!


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