Sticky Toffee Pudding

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 139.4
  • Total Fat: 1.4 g
  • Cholesterol: 53.8 mg
  • Sodium: 35.6 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.4 g

View full nutritional breakdown of Sticky Toffee Pudding calories by ingredient
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Number of Servings: 8


    175g Pitted Soft Dates
    150 ml Maple Syrup
    1 tbsp Vanilla Extract
    2 Large Free Range Eggs (separated)
    85g Self Raising Flour
    0% Greek Yoghurt & Maple Syrup (to serve)


Pre-heat the oven to 180˚c

Whizz up the Dates in a blender with 6 tablespoons of Maple Syrup and 1 tablespoon of Vanilla Extract (soak and drain the Dates first if you’re using dried ones)

Separate the Free Range Eggs

In a bowl, mix the Date mixture together with the Egg Yolks and the Self Raising Flour

In another bowl whisk the Egg Whites until stiff

Gently fold these into the Date mixture

Put 6 tablespoons of Maple Syrup (or Golden Syrup) into the bottom of a sponge pudding bowl / basin, and add the Date mixture

Now cover the pudding bowl with foil (tightly) and place it in a large pan or oven proof dish. Fill the dish up with very hot water to the level that is half way up the pudding bowl

Bake for 1 and a half hours or until a skewer comes out of the sponge clean

To serve, uncover the pudding, and run a knife around the edge. Take a plate and place it over the pudding bowl, and then flip – hopefully to reveal a really syrup-ey, sponge-y pudding – delicious!

As is often the case, a dollop of 0% Yoghurt with this is delicious – also an extra drizzle of syrup?!

You can re-heat this in a microwave if for any strange reason you have leftovers

Serving Size: Makes 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user KHANTIMETTA.

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