Home
Recipes
Lighter sticky toffee puddings

A sticky toffee pudding on a plate

Lighter sticky toffee puddings

Name: Lighter sticky toffee puddings
Prep time: 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: British
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)

Good Food team

Save recipe

Serves 4

More effort

Prep: 25 mins - 35 mins

Cook: 1 hr

A star rating of 4.7 out of 5.27 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mozzarella, ham & pesto pizzas

A star rating of 4.2 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal339
fat4g
saturates1g
carbs73g
sugars25g
fibre2g
protein7g
salt0.33g

low

Method

step 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.
step 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.
step 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.
step 4

Uncover, run a knife around the edges, and invert onto plates. Drizzle over yogurt and maple syrup to serve, if you like.

Recipe from Good Food magazine, March 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.27 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now