This sticky toffee pudding tray bake is hands down one of the most comforting desserts ever. A rich date, toffee sponge topped with a sticky toffee sauce. What makes it even better: it’s incredibly easy to make, you only need eight ingredients AND it’s healthy (but it doesn’t taste healthy!). If you’re looking for a nourishing dessert that everyone will love – you’ve come to the right place.
This healthy sticky toffee pudding is honestly so easy to make, because who doesn’t love a minimal effort recipe that looks and tastes incredible? Whether you’re looking for a dessert to meal prep for the week (because you deserve that joy in your life!) or if you’re in charge of dessert for a dinner party – this sticky toffee pudding tray bake will not disappoint. It’s made with seven ingredients that you probably already have in your kitchen, it’s egg-free, nut-free and refined sugar-free and it can also be easily made gluten-free and vegan!
I hope by this point I have persuaded you to make this sticky date pudding, cause I sure am craving a slice right now.
This Sticky Toffee Pudding is:
- Easy to make
- Made with only eight (yes, EIGHT) healthy ingredients
- Refined sugar-free
- Egg-free
- Nut-free
- Easily made vegan and gluten-free
- Good for your body and your soul
What you’ll need to make a sticky toffee pudding tray bake
The healthy ingredients
Pitted Medjool Dates: serves as the natural sweetener in this sticky toffee pudding, replacing refined sugars. Beyond their delightful taste, Medjool Dates are a nutrient powerhouse, offering fibre, potassium, and various vitamins, adding a healthy touch to the dessert as well as a moist, chewy texture.
Yoghurt: used in the sponge and the healthy toffee sauce. The yoghurt adds a dose of probiotics, promoting gut health – the live cultures in yoghurt offer a tangy flavour profile while making the dessert easily digestible. This ingredient brings richness without the need for excessive fats, keeping the recipe both indulgent and nutritious. I recommend you use Greek Yoghurt or Coconut Yoghurt for its thick consistency.
Coconut Sugar: adds a caramel-like sweetness with a lower glycemic index compared to refined sugar. Its unrefined nature retains some of its nutrients, providing small amounts of minerals and antioxidants, making it a healthier alternative.
Milk: adding moisture and richness, Milk contributes to the cake’s tender crumb. Whether you choose dairy or a plant-based alternative, milk provides a source of calcium and vitamin D, fortifying the dessert with bone-strengthening elements.
Wholemeal Flour: introduces a wholesome, nutty flavor and a hearty texture. Unlike refined flours, wholemeal flour retains the bran and germ, offering fibre, B vitamins, and essential minerals. This choice not only enhances the nutritional profile but also promotes sustained energy release.
Baking Powder: acts as a leavening agent, ensuring the cake rises to perfection. Its role in creating a light and fluffy texture makes it an essential component.
Salt: enhances the taste of the cake and the toffee sauce.
Vanilla Extract: elevates the cake’s aroma and flavour.
Ingredient Substitutions
Here are some ingredient substitutions for the Healthy Sticky Toffee Pudding Tray Bake recipe to accommodate various dietary preferences and restrictions:
Medjool Dates: Substitute with dried figs, prunes, or raisins for a similar sticky texture and sweetness.
Yoghurt: Use a non-dairy alternative like almond, coconut, or soy yoghurt to make the recipe dairy-free and vegan.
Coconut Sugar: Brown sugar or date sugar can be used as a more conventional substitution.
Milk: Choose your preferred milk alternative such as almond, soy, or oat milk for a dairy-free version.
Wholemeal Flour: Opt for all-purpose flour, oat flour, spelt flour, or a gluten-free flour blend if you need a gluten-free alternative.
For the toffee sauce: If you would prefer a more traditional toffee sauce try this English Toffee Sauce.
Feel free to mix and match these substitutions based on your preferences and dietary requirements. It’s always a good idea to experiment and tailor the recipe to your taste and nutritional goals. This recipe is really forgiving, depending on the substitutions you make the texture of the sponge may vary, but the flavours will be amazing no matter what!
Equipment you need
Baking Tray: You will need a 20cm square baking tin with high sides – a glass dish or non-stick tin both work really well. Ensure it’s well-greased or lined with parchment paper to prevent sticking.
Mixing Bowls: Have at least two mixing bowls—one for combining dry ingredients and another for mixing wet ingredients. This makes the process more organized.
Blender: You’ll need a blender or food processor to blend the dates for the sponge. However, if you don’t have one you can soak the dates longer and then finely cut them up or mash them with a fork.
Small Saucepan (for Toffee Sauce): You’ll need a small saucepan to melt and combine the ingredients.
How to make a healthy sticky toffee pudding
I’ve added the step-by-step instructions and a few images below AND I’ve also got a video for you to follow along with.
Step 1: Prep the Dates
Remove the pits from your dates – they should weigh 200g AFTER removing the pits. Place the dates in a glass bowl and cover with boiling water, leave to soak for at least 10 minutes until softened. Drain the water then add the dates to a blender or food processor along with around half of your yoghurt. Blend into a puree. If you don’t have a blender you can mash your dates with a fork or chop them up finely.
Step 2: Combine Dry Ingredients
In a bowl, whisk together the wholemeal flour, baking powder, and salt. This ensures even distribution of leavening agents.
Step 3: Create Batter
Add the date puree, the rest of the wet ingredients as well as the combined dry ingredients and fold with a spatula until combined.
Step 4: Baking
Pour the batter into the prepared baking tray, spreading it evenly. Smooth the surface with a spatula. Bake for approximately 25-30 minutes or until a toothpick inserted comes out clean. Keep an eye on it to prevent over-baking.
Step 5: Make the healthy toffee sauce
In a small saucepan, mix the yoghurt, coconut sugar and salt for the toffee sauce. Stir over low heat until the sugar dissolves and the mixture becomes smooth. Remove from heat.
Step 6: Create holes
When the Sticky Toffee Pudding Tray Bake comes out the oven – create some holes for the toffee sauce to seep into. Use a chopstick or a knife to do this.
Step 7: Toffee Drizzle
Pour the toffee sauce on top. I like to save a bit for serving on the side.
Baking tips:
- For a vegan version, use plant-based yoghurt and milk alternatives.
- Customize the sweetness to your liking by adjusting the amount of coconut sugar.
- Experiment with different flours for varied textures.
- Ensure your oven is preheated for consistent baking results.
- Add a pinch of cinnamon or nutmeg for a warm, cozy flavor twist.
- For the toffee sauce: taste and adjust salt or add some vanilla extract if you like – I like my sauce to be a bit salty like a salted caramel.
- Serve the healthy sticky toffee pudding warm with some coconut yoghurt, cream, ice cream or custard.
How to store sticky toffee pudding
Room Temperature:
If you plan to consume the tray bake within 1-2 days, it can be stored at room temperature. Ensure it is covered with plastic wrap or placed in an airtight container to prevent it from drying out.
Refrigeration:
For longer storage, particularly if you’ve prepared the tray bake in advance, store it in the refrigerator. Cover it well to maintain freshness. The toffee sauce may become thicker when chilled, so you can gently warm it before serving.
Freezing:
The Healthy Sticky Toffee Pudding Tray Bake is freezer-friendly. Cut it into individual portions, wrap each portion tightly in plastic wrap, and place them in a sealed freezer bag. This allows for easy portioning and prevents freezer burn.
FAQ
Yes, you can use gluten-free oat flour instead of wholemeal flour, however, the batter might be a little bit drier, so add a splash more milk if you feel it’s needed. You could also use a gluten-free flour blend, but I have not tried this myself.
Yes, you can. Consider using a dairy-free alternative like coconut yoghurt for a vegan version, or try substituting it with applesauce or mashed bananas for moisture. Remember to use a plant-based milk alternative too.
Simply multiply the ingredients by two and use a larger baking tray. You will have to adjust the baking time as well, but I will leave you to be the judge of that. Start with 40 minutes and then check for doneness by inserting a skewer – it should come out with a few moist crumbs on.
Yes, this recipe is already egg-free. The moistness comes from yoghurt and milk, making it suitable for those with egg allergies or dietary preferences.
Certainly. Feel free to adjust the amount of coconut sugar to suit your taste preferences or dietary requirements. You can also experiment with natural sweeteners like honey or maple syrup.
Dried figs, prunes, or raisins can be suitable alternatives to Medjool Dates, providing a similar sticky texture and sweetness.
more easy and healthy baking recipes
The EASIEST Sticky Toffee Pudding Tray Bake
Ingredients
For the sponge
- 200 g Pitted Dates 10-12 dates
- 250 g Greek or Coconut Yoghurt 1 cup
- 70 g Coconut Sugar 1/3 cup
- 125 ml Milk of Choice 1/2 cup
- 240 g Wholemeal Flour 2 cups
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tbsp Vanilla Extract
For the healthy toffee sponge
- 150 g Greek or Coconut Yoghurt 2/3 cup
- 60 g Coconut Sugar 1/4 cup
Instructions
- Preheat oven to 180°C / 350°F / 160°C fan and lightly grease a 20cm square baking dish.
- Place your pitted dates in a glass bowl and cover with boiling water. Set aside to soak for at least 10 minutes.
- Drain the soaked dates and add to a blender along with half of the yoghurt. Blend into a puree.
- Add the puree to a mixing bowl with the rest of the yoghurt, coconut sugar, milk, flour, baking powder and salt. Gently fold until just combined.
- Transfer the sponge batter into your baking dish, smooth out the top then bake for 30 minutes.
- Whilst the sponge is baking prepare your toffee sauce: add sugar, yoghurt and salt to a saucepan and heat on medium for around 5 minutes until bubbly and golden.
- Once baked, poke holes in the sponge then pour the toffee sauce over the top.
Video
Notes
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- For a vegan version, use plant-based yoghurt and milk alternatives.
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- Customize the sweetness to your liking by adjusting the amount of coconut sugar.
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- Experiment with different flours for varied textures.Â
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- Ensure your oven is preheated for consistent baking results.
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- Add a pinch of cinnamon or nutmeg for a warm, cozy flavor twist.
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- For the toffee sauce: taste and adjust salt or add some vanilla extract if you like – I like my sauce to be a bit salty like a salted caramel.
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- Serve the healthy sticky toffee pudding warm with some coconut yoghurt, cream, ice cream or custard.
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I really enjoyed this pud, I love that it’s not filled with refined sugar but it’s still delicious. Thank you for the recipe Niki!