Low Fat Sticky Toffee Pudding
Indulge guilt-free with this Low Fat Sticky Toffee Pudding — a lighter take on the classic British dessert that doesn't compromise on flavor. Featuring natural sweetness from pitted dates and a touch of unsweetened applesauce, this pudding is deliciously moist and perfectly spiced with hints of cinnamon and ginger. The rich yet low-fat toffee sauce, made with light golden syrup and low-fat butter spread, beautifully complements every bite. Quick to prepare in just 20 minutes, this comforting dessert is perfect for cozy evenings or delightful dinner parties. Serve it warm with an optional dollop of low-fat crème fraîche for an extra touch of indulgence, and enjoy every spoonful while staying on track with your health goals.
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Recipe Information
Ingredients
- 150 grams pitted dates
- 200 milliliters boiling water
- 1 teaspoon baking soda
- 150 grams plain flour
- 2 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 50 grams light brown sugar
- 60 grams unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 50 milliliters low-fat milk
- low-fat crème fraîche (optional, for serving)
- 3 tablespoons light golden syrup
- 30 grams low-fat butter spread
- 50 grams dark brown sugar
- 100 milliliters low-fat milk (for sauce)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Grease a square or round baking dish with a light layer of oil spray or a non-stick alternative.
Place the pitted dates in a bowl and pour the boiling water over them. Let them soak for about 10 minutes to soften.
After soaking, add the baking soda to the dates and boiling water. Stir well; the mixture will foam slightly.
In a medium bowl, sift together the plain flour, baking powder, ground cinnamon, and ground ginger. Set aside.
In a separate large bowl, whisk together the light brown sugar, unsweetened applesauce, egg, vanilla extract, and low-fat milk until smooth.
Using a blender or food processor, blend the soaked dates and water into a smooth paste. If you prefer small chunks of dates, blend for less time.
Fold the date mixture and the dry ingredients into the wet ingredients. Stir until combined, but don’t overmix.
Pour the batter into the prepared baking dish and level the surface with a spatula.
Bake in the preheated oven for 25–30 minutes or until a skewer inserted in the center comes out clean.
While the pudding bakes, prepare the sauce. In a small saucepan, combine the light golden syrup, low-fat butter spread, dark brown sugar, and 100 milliliters of low-fat milk.
Heat the sauce mixture over medium heat, stirring continuously until the butter melts and the mixture becomes smooth and glossy. Remove from heat.
Once the pudding is baked, allow it to cool slightly for 5–10 minutes. Serve warm, topped with the toffee sauce. Add low-fat crème fraîche if desired.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 2581 mg | 112% | |
| Total Carbohydrate | 383.5 g | 139% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 248.8 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 463 mg | 36% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1666 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
