Sticky toffee pudding

    1 hour

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

    27 people made this

    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 in English (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