Low Protein Sticky Toffee Pudding

Low Protein Sticky Toffee Pudding

A comforting classic with a low protein twist, this Low Protein Sticky Toffee Pudding is rich, moist, and packed with the deep caramel flavour of dates, dark brown sugar, and treacle. The soft sponge has a wonderfully light texture while remaining indulgently sticky, making it the perfect dessert for special occasions or cosy evenings alike.

Finished with a luscious homemade toffee sauce that soaks into the warm pudding, every bite delivers a delicious balance of sweetness and richness. Made using Promin Low Protein All Purpose Baking Mix and dairy-free alternatives, this recipe is suitable for those following a low protein diet without compromising on flavour or comfort.

Serve warm with extra toffee sauce drizzled over the top and a scoop of your favourite low protein or dairy-free ice cream for the ultimate dessert experience.

This dessert is also a wonderful make-ahead option, allowing the flavours to develop even further before serving. Simply prepare the pudding in advance and gently reheat before adding the warm sauce, creating a freshly baked taste with minimal effort. The combination of sticky dates and rich toffee creates an irresistible depth of flavour, while the carefully selected low protein ingredients ensure it remains suitable for those managing dietary protein restrictions.

Its golden appearance and glossy sauce make it especially appealing when presented at the table, offering a dessert that looks just as impressive as it tastes. Whether enjoyed after a hearty family meal, served as part of a celebratory menu, or shared with friends over coffee, it brings warmth, comfort, and a sense of indulgence to any occasion. The sponge absorbs the sauce beautifully, resulting in a texture that stays soft and satisfying from the first bite to the last.

For an extra special touch, garnish with a light dusting of icing sugar, a drizzle of additional sauce, or a scoop of chilled dairy-free ice cream. This timeless dessert demonstrates that thoughtful low protein baking can deliver exceptional flavour, texture, comfort, enjoyment, and lasting dessert satisfaction.

Ingredients

Pudding:

• 200 g Chopped Dried Pitted Dates
• 1 tsp Bicarbonate of Soda (baking soda)
• 200 ml Boiling Water
• 80 ml Neutral Oil
• 60 ml Unsweetened Non-dairy Milk – Coconut milk is the one with the least protein.
• 60 g Dark Muscovado or Dark Brown Soft Sugar
• 50 g Treacle (or Molasses)
• 150 g Promin Low Protein All Purpose Baking Mix

• 2 tsp Baking Powder
• 1 tsp Ground Ginger
• pinch of Salt

Toffee Sauce:

150 ml Non-dairy Cream (e.g. Oat Cream)

120 g Butter or Margarine – I used plant-based flora in this recipe

120 g Light Brown Soft Sugar

25 g Treacle (or Molasses)

Method

1. Preheat the oven to 180°C/160°C fan (350°F) gas mark 4. Grease a 20-23cm (8-9in) square baking dish or divide into smaller dishes to freeze portions.

2. In a large saucepan simmer chopped dates, bicarbonate of soda and 200ml boiling water until softened. Set aside to cool.

3. In a jug mix oil, milk, muscovado sugar and treacle. Stir into cooled date mixture (do not drain liquid).

4. Blend mixture with a food processor or hand blender to break down large lumps.

5. In a separate bowl combine dry ingredients then gently fold in the date mixture until smooth.

6. Pour batter into prepared dish and bake 20–30 minutes until a skewer comes out clean.

7. For the sauce melt butter, brown sugar and treacle on low heat. Stir in cream and vanilla, then simmer until smooth.

8. Cool pudding for 10 minutes, prick holes, and pour over 1/2 – 2/3 of the sauce. Reserve the rest to reheat and serve.