Photo of Sticky pudding with apple crisps by WW

Sticky pudding with apple crisps

Points® value
Total Time
1 hr 30 min
15 min
1 hr 15 min
A delicious, moist pud flavoured with ginger and topped with apple crisps. This traybake-style dessert serves 12, so it’s perfect for a big family dinner.



3 medium, small, red, 2 peeled and grated (about 170g), one left whole

Calorie controlled cooking spray

4 spray(s)


180 g, soft, roughly chopped

Vanilla Extract

2 teaspoon(s), level

Root Ginger

3 teaspoon(s), freshly grated

Egg, whole, raw

6 large, raw, separated

White Self Raising Flour

250 g

Bicarbonate of Soda

2 teaspoon(s), level


1 pinch

Date syrup

280 g


  1. Preheat the oven to 140°C, fan 120°C, gas mark 1 and line a baking sheet with baking paper. Halve and thinly slice the whole apple, then spread the slices out on the baking sheet and bake for 40 minutes or until crisp.
  2. Increase the oven temperature to 180°C, fan 160°C, gas mark 4. Mist a 30cm x 20cm cake tin with cooking spray and line the base and sides with baking paper.
  3. Put the prunes and the 2 grated apples in a pan with 450ml water and bring to a simmer, then cover and cook for 5-6 minutes until softened. Set aside for 5 minutes to cool slightly, then transfer to a blender, add the vanilla extract and ginger, and blitz to a smooth purée.
  4. Transfer the prune mixture to a mixing bowl and stir in the egg yolks. Sift in the flour, add the bicarbonate of soda and the salt, then stir well to combine.
  5. Whisk the egg whites in a clean bowl until stiff peaks form, then gently fold into the pudding mixture, ensuring they are fully incorporated. Pour the mixture into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the centre of the pudding comes out clean
  6. Reserve 2 tablespoons of the date syrup, then put the rest in a small pan and warm over a low heat until runny. Poke holes all over the pudding with a skewer, then drizzle the warmed syrup all over the top while still warm. Remove from the tin and cut into 12 squares. Serve topped with the apple crisps and drizzled with the reserved date syrup.


Any leftover pudding will keep in the fridge for 2 days.