Sticky Toffee Pudding Recipe Healthy

Hands down, these are the BEST ever sticky toffee pudding recipe you’ll ever make! Simple ingredients and all made in one bowl! No dairy and no eggs, this is a comforting dessert sure to impress!

When it comes to comforting desserts, I love making a hot fudge pudding cake, molten lava cake, and these simple sticky date puddings.

Growing up, our freezer rarely had desserts but one we DID have, was a Sara Lee Sticky pudding. This pudding was a staple in our household, not that we ate it very often. They were reserved for the colder months and ALWAYS on a weekend.

Sticky Toffee Pudding Recipe

I’ve been meaning to share a homemade sticky toffee pudding for quite some time now. One of my friends gifted me individual pudding molds for my birthday, and it was the perfect excuse to whip some up.

No eggs and no dairy is needed, but you’d never tell. The texture of the pudding is moist, fluffy, and gooey in the center, thanks to the caramel sauce. The puddings are sweet, rich, and full of toffee flavor, without being overpowering.

Depending on where in the world you are located, you may refer to this pudding as a sticky date pudding or sticky toffee pudding. The puddings do contain dates, and also have a toffee flavor, so the names can be used interchangeably.

Lighter Sticky Toffee Puddings Recipe

Start by preparing your puddings. In a small saucepan, combine your water, milk, and dates and bring to a simmer, until the dates have softened. Remove from the heat and whisk in the baking soda. Let the mixture cool, and start preparing the other ingredients.

In a mixing bowl, beat the sugar and vegan butter together, until smooth and creamy. Slowly fold in the date mixture and once it is combined, add the flour, until combined.Now, generously grease 6 pudding molds or large ramekins. Distribute the pudding mixture amongst them all, and bake for 20-25 minutes, or until a skewer comes out clean.

While the puddings are baking, prepare the toffee sauce. In a small saucepan, combine all the sauce ingredients and bring to a simmer. Reduce heat to low and let simmer for 5 minutes.

Pumpkin Sticky Toffee Pudding

Once the puddings are cooked, poke holes over the tops of each one. Pour half the sauce over them, to soak into it. Tip the puddings over and pour the remaining sauce over them and enjoy.

Unfortunately, there is no good replacement for golden syrup. Some may say molasses, corn syrup, or agave nectar can be used, but that is not the case. However, you can easily make your own, using just 3 ingredients.

In a saucepan, bring the water and sugar to a boil, stirring regularly to ensure it doesn’t burn. Once it is boiling, add the lemon juice and reduce the heat to very low. Do not stir the mixture anymore, and let it simmer for around 50 minutes until it is a golden amber color. The syrup should be thick. If it is too thin, continue to simmer for a further 10-15 minutes. Remove from the heat and let sit for 10 minutes, before transferring to a jar or bowl.

Hugh Fearnley Whittingstall's Healthy Pudding Recipes

What you will need to do is prepare both the puddings and the sauce, but double the amount of the sauce. Prepare the puddings as directed and once cooled, poke holes and pour half the sauce in them. Cover them completely, then refrigerate until 30 minutes before serving.

When ready to serve, re-heat the puddings in the oven until warm, while reheating the remaining sauce. Transfer the puddings onto serving plates and drizzle with the reheated sauce.

The reason for doubling the amount of sauce is that once the puddings have cooled (with half the sauce in them), they actually soak up quite a bit of it and as such, will need double the amount to achieve the same gooey texture, once reheated.

Lower Fat Sticky Toffee Pudding Recipe

TO STORE: Leftover pudding cups can be stored in the refrigerator, covered, for up to 1 week. Keep the remaining toffee sauce in a separate container.

TO FREEZE: Place each pudding in a ziplock bag and the toffee sauce in a freezer friendly container. Store in the freezer for up to 6 months.

TO REHEAT: Either microwave the puddings for 30 seconds, add the sauce, and microwave for a further 30 seconds. Alternatively, you can head the puddings in a preheated oven and the sauce in a saucepan over the stove.

Sticky Toffee Pudding (with Apple)

Serving: 1 pudding Calories: 194 kcal Carbohydrates: 33 g Protein: 2 g Fat: 7 g Sodium: 196 mg Potassium: 106 mg Fiber: 1 g Vitamin A: 360 IU Calcium: 39 mg Iron: 1 mg NET CARBS: 32 g

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I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Vegan Sticky Date Pudding