Photo of Sticky date puddings by WW

Sticky date puddings

SmartPoints® value per serving
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 (or SmartPoints!)


Date(s), dried

140 g, soft, pitted


75 g, peeled, cored and roughly chopped

Vanilla Extract

1 teaspoons, level

Egg, whole, raw

3 medium, raw, separated

White Self Raising Flour

125 g

Bicarbonate of Soda

1½ teaspoons, 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, for 1 extra SmartPoint per serving