Low-fat Sticky Date Pudding

Low-fat Sticky Date Pudding

A delicious, low-fat alternative to traditional sticky date pudding, served warm with a low-fat but creamy, caramel-type sauce.


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Serves: 12 person(s) Change

Preparation Time: 20 mins
Cooking Time: 15 mins

Yield: 12 x date puddings

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe


  • 200 g dates, pitted and chopped
  • 1 cup boiling water
  • 1 tsp baking soda
  • 1 Tbsp applesauce
  • 3 Tbsp light margarine, divided
  • 3/4 cup Splenda ® *
  • 2 eggs
  • 1 cup self-rising flour, sifted
  • 1 cup light evaporated milk (for sauce)
  • 1 cup brown sugar, unpacked (for sauce)
  • 1 Tbsp cornstarch (for sauce)


PUDDING: Preheat oven to 350°F.

Place dates and boiling water in a saucepan. Simmer for 2 minutes, until the dates have softened.

Remove from heat and stir in baking soda. Allow mixture to stand for 5 minutes and then purée in a blender.

In a bowl, cream the applesauce, 1 tablespoon margarine and Splenda. Add eggs and beat well. Fold in the sifted flour followed by the date mixture.

Pour the mixture into lined muffin pans. Bake in preheated oven for 15 minutes.

SAUCE: Meanwhile, prepare the sauce.

Place light evaporated milk, brown sugar and remaining margarine into a saucepan. Stir over low heat until everything is combined, then bring to a boil. Reduce heat and simmer.

Dissolve 1 teaspoon cornstarch at a time into a few drops of water, and add to the milk-sugar mixture with a whisk. Keep adding cornstarch until it reaches desired thickness.


* Splenda can be replaced with equal amount of sugar, if desired.

Ingredient suggestion is not included in the nutritional analysis.

Thanks to CalorieKing staff

Nutritional Info (per serving)

CALORIES 191 cals
Kilojoules 798 kJ
Fat 3.5 g
Saturated Fat 0.9 g
Cholesterol 34 mg
Sodium 299 mg
Carbohydrates 37.4 g
Fiber 1.6 g
Total Sugars 24.3 g
Protein 3.7 g
Calcium 109.0 mg
Note: A dash indicates no data is available.