Low Sodium Sticky Toffee Pudding
Indulge guilt-free with this Low Sodium Sticky Toffee Pudding, a healthier twist on the classic British dessert. Featuring naturally sweet pitted dates as the centerpiece, this recipe delivers moist, rich pudding balanced by a luscious homemade toffee sauce—all without excess salt. The batter is prepared with unsalted butter, brown sugar, and a hint of vanilla, creating depth of flavor while keeping sodium levels in check. This crowd-pleasing dessert is baked to perfection, then finished with a silky sauce made from heavy cream, unsalted butter, and brown sugar. Ideal for family gatherings or an intimate dinner party, serve it warm with extra sauce poured over and a dollop of whipped cream or crushed unsalted nuts for a stunning presentation. Perfect for those seeking heart-healthy dessert options with uncompromised taste, this low sodium sticky toffee pudding is guaranteed to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 250 milliliters Boiling water
- 1 teaspoon Baking soda
- 75 grams Unsalted butter, softened
- 150 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 175 grams All-purpose flour
- 2 teaspoons Baking powder
- 250 milliliters Heavy cream
- 50 grams Unsalted butter (for sauce)
- 75 grams Brown sugar (for sauce)
- 1 teaspoon Vanilla extract (for sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease a medium-sized rectangular baking dish (or 6 individual pudding molds) with a bit of unsalted butter.
Chop the dates finely and place them in a heatproof bowl. Pour the boiling water over the dates, then stir in the baking soda. Let the mixture cool to room temperature.
In a large mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gently fold in the flour and baking powder into the wet mixture until just combined. Be careful not to overmix.
Once the date mixture has cooled, blend it into a smooth puree (using an immersion blender or food processor). Fold the date puree into the batter until everything is evenly combined.
Pour the batter into your prepared baking dish or pudding molds. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the pudding bakes, prepare the toffee sauce. In a small saucepan, combine the heavy cream, unsalted butter, and brown sugar over medium heat. Stir continuously until the sugar has completely dissolved and the mixture thickens slightly (about 5-7 minutes). Remove from heat and stir in the vanilla extract.
Once the puddings are baked, remove them from the oven and let them cool for a few minutes. Poke small holes in the top of the pudding and pour half of the toffee sauce over it, letting it soak in.
Serve warm, drizzled with the remaining toffee sauce. Optionally, garnish with a dollop of whipped cream or a sprinkle of crushed unsalted nuts for extra flair.
Nutrition Facts
Calories |
3960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 510.1 g | 185% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 353.1 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 423 mg | 33% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2053 mg | 44% | |
*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.
