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Sticky Toffee Pudding (low fat version) Recipe

A lower-fat but still yummy version of an English classic dessert.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Cooking Temperature 175 C /350 F /  Gas Mark 4
Course Desserts and Sweets


  • Start heating your oven to 175 C /350 F /  Gas Mark 4.
  • Simmer the dates for 5 minutes in 3/4 cup water (175 ml / 6 oz.)
  • Put dates and water into a food processor or blender (there won't be much water left.) Add 6 tablespoons of the maple syrup and the vanilla.
  • Transfer to a bowl. Mix in the egg yolks, and then the flour. Whisk or beat the egg whites stiff in another bowl, then fold into the date mixture.
  • Put 4 tablespoons of maple syrup in the bottom of a pudding dish. Pour the date mixture on top. Cover with tin foil. Put into a deep ovenproof dish and fill with water until, ideally, the water comes half-way up the pudding dish.
  • Bake for an hour. When cooked, a skewer or knife will come out of the centre clean.
  • Uncover, and run a knife around the edge to help it come out easily. Tip onto a plate, serve hot!
  • Provide yoghurt and maple syrup for people to drizzle over their portions, if you wish.


If you want to use self-raising flour instead, omit the baking powder and salt and use the self-raising flour instead.
For a topping, try low-fat Greek yoghurt and extra maple syrup. Or omit entirely and don't have a topping.
Tried this recipe?Let us know how it was!