Sticky toffee pudding

Sticky toffee pudding


12 people made this

About this recipe: Dates give this old favourite its delicious toffee texture while keeping the fat content down.

Brenda Houghton

Serves: 6 

  • 175 g (6 oz) stoned natural dates
  • 1 teaspoon bicarbonate of soda
  • 175 g (6 oz) self-raising white flour
  • 175 g (6 oz) dark muscovado sugar
  • 50 g (1¾ oz) 70 per cent fat spread, plus extra for greasing
  • 2 egg whites
  • 1 teaspoon vanilla essence
  • For the sauce
  • 1 tablespoon dark muscovado sugar
  • 1 tablespoon golden syrup
  • 3 tablespoons virtually fat-free fromage frais

Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

  1. Heat the oven to 180°C (350°F, gas mark 4). Lightly grease a 19cm (7½in) square cake tin and line the base with baking paper.
  2. Roughly chop the dates. Place them in a small pan with 200ml (7 fl oz) of water and bring to the boil, then reduce the heat and simmer for 5 minutes, or until most of the liquid has been absorbed. Stir in the bicarbonate of soda.
  3. Place the flour, sugar, spread, egg whites and vanilla in a bowl and beat until blended and thick. Stir in the dates then spoon the mixture into the cake tin and level the surface. Bake for 35-40 minutes until well risen and firm.
  4. To make the sauce, place the sugar, syrup and fromage frais in a pan and heat until melted and smooth, stirring. Cut the pudding into squares and serve with the sauce spooned over.

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Reviews (2)


This is a lovely light old fashioned recipe! Went down well with all the family, my 5 year old had too helpings. - 14 Mar 2011


Altered ingredient amounts. I ran out of dark sugar so had to use light brown ib the sauce and it still tasted lovely. - 14 Mar 2011

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