Low Sodium Sticky Date Pudding
Indulge in the classic sweetness of sticky date pudding with a heart-smart twist in this Low Sodium Sticky Date Pudding recipe. Perfectly moist and richly flavored, this dessert showcases the natural sweetness of pitted dates combined with a touch of warm cinnamon. The low sodium adaptation maintains all the decadent charm without compromising on health-conscious choices, using unsalted butter and the option for sodium-free baking powder. Finished with a luscious drizzle of low sodium caramel sauce or date syrup, it’s an irresistible treat ideal for any occasion. With simple steps and wholesome ingredients, it’s ready to impress in under an hour—perfect for when you need a crowd-pleasing dessert that's both comforting and mindful.
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 250 ml Boiling water
- 75 grams Unsalted butter
- 100 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 150 grams All-purpose flour
- 1.5 teaspoons Baking powder (sodium-free if needed)
- 0.5 teaspoons Ground cinnamon
- 120 ml Low sodium caramel sauce or date syrup
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a medium-sized baking dish or six 6-ounce ramekins with unsalted butter or a nonstick cooking spray.
Place the pitted dates and boiling water in a medium bowl. Let the dates soak for 10-15 minutes until softened. Once softened, mash the dates with a fork or a blender to create a thick date paste.
In a large mixing bowl, beat the unsalted butter and brown sugar together until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well between each addition. Stir in the vanilla extract.
In a separate bowl, combine the all-purpose flour, baking powder, and ground cinnamon. Sift the dry ingredients into the wet mixture, then gently fold them together until just incorporated.
Add the mashed dates (including any soaking liquid) into the batter and mix until smooth.
Pour the batter evenly into the prepared baking dish or ramekins. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the pudding is baking, warm the low sodium caramel sauce or date syrup in a small saucepan over low heat.
Once the pudding is done, remove it from the oven and let it cool for 5 minutes. Serve warm, drizzled generously with the caramel sauce or date syrup.
Nutrition Facts
Calories |
2551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 456.7 g | 166% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 315.8 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 378 mg | 29% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1975 mg | 42% | |
*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.
