Photo of Sticky date puddings by WW

Sticky date puddings

Points® value
Total Time
50 min
15 min
35 min
The secret to these divine dairy-free puddings? Apple! You get all the sweetness without the need for added sugar


Dates, dried

140 g, soft, pitted


75 g, peeled, cored and roughly chopped

Vanilla Extract

1 teaspoon(s), level

Egg, whole, raw

3 medium, raw, separated

White Self Raising Flour

125 g

Bicarbonate of Soda

1½ teaspoon(s), level


1 pinch

Date syrup

120 g


  1. Preheat the oven to 160°C, fan 140°C, gas mark 3. Put the dates, apple and 225ml water in a medium pan, set over a low heat and bring to a simmer. Cook for 5-6 minutes or until soft. Leave to cool slightly, then transfer to a food processor or blender. Add the vanilla extract and blitz until smooth then transfer to a medium bowl.
  2. Stir egg yolks into the date mixture then sift in the flour, bicarbonate of soda and salt and gently stir to combine.
  3. In a large, clean bowl, whisk the egg whites using a hand-held electric whisk until stiff peaks form. Gently fold the egg whitesinto the date mixture until combined.
  4. Divide the date syrup between 6 pudding moulds, then top up each mould with the date batter. Transfer the puddings to a deep roasting tin then carefully pour enough boiled water into the tin to reach halfway up the sides of the moulds. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
  5. Turn the puddings out onto individual serving plates and serve warm.


To keep this treat dairy-free, serve each pud with 2 tbsp Alpro Single Soya Cream alternative.