Sunsweet Ingredients
This recipe takes all the best parts from a traditional sticky toffee pudding but uses prunes instead of dates to make a lower-sugar alternative

Bakery / Bars

Sticky Toffee Pudding with Prunes

This recipe takes all the best parts from a traditional sticky toffee pudding but uses prunes instead of dates. The result is a dense and rich warm cake smothered in an alternative but still rich toffee sauce. This pudding has 67% less butter and 57% less sugar than the original recipe.  Plus, the sauce has additional reductions in sugar and cream.

Sunsweet Ingredients

Nutritional Facts

Per serving

  • Ingredients

    Diced Prunes, Prune Bits

  • Cook Time

    40 min

  • Calories IconCalories

    318

  • Protein IconProtein

    5 g

  • Fat IconFat

    11 g

  • Carbohydrates IconCarbohydrates

    51 g

  • Yield

    8 servings
This recipe takes all the best parts from a traditional sticky toffee pudding but uses prunes instead of dates to make a lower-sugar alternative

Instructions

  1. Preheat oven to 350F [180C]. Butter an 8- by 12-inch [20- by 30-cm] or similar nonstick baking tin.
  2. To make the pudding, put prunes in a pan with 1 1/4 cups [300 ml] water and bring to a boil. Simmer for 5 minutes until softened. Remove from the heat and blend until smooth in a food processor, then stir in baking soda until the foam subsides.
  3. Cream together the butter and sugar until light and fluffy. Beat in vanilla. Gradually add eggs, beating well after each addition. With a rubber spatula, fold in flour, followed by the prune mixture.
  4. Pour into the prepared tin and bake 20 to 25 minutes or until the pudding has risen and feels firm to the touch. Let cool 5 minutes, then unmold and cool completely.
  5. To make the toffee sauce, put prunes into a pan with 3/4 cup [175 ml] water and cook gently for 5 minutes or until softened. Blend until smooth, then stir in the butter, sugar, golden syrup, and cream and simmer for a few minutes until the butter has melted and sugar has dissolved. (This makes  1 heaping cup [250 ml] sauce.)
  6. To serve, cut into squares and drizzle sauce on top. Top with creme fraiche if desired.

Ingredients

Pudding

175 g / 1 1/4 cups Diced Prunes or Prune Bits

1 teaspoon baking soda

50 g / 3 tablespoons salted butter, at room temperature

75 g /1/3 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, beaten

200 g / 1 1/3 cup self-raising flour, sifted

Prune Toffee Sauce

75 g / 1/2 cup Diced Prunes or Prune Bits

2 tablespoons / 30 g salted butter

2 tablespoons dark brown sugar

1 tablespoon golden syrup

2 tablespoons heavy cream

Crème fraiche, to serve (optional)

Print Recipe

Related Recipes

Prune-Cinnamon-Swirl-Quickbread-2

Prune Cinnamon Swirl Quickbread

Cook Time: 60 min

Diced Prunes, Prune Bits

Bakery / Bars

Blueberry and Yogurt Parfait

Cook Time: 5 min

Diced Prunes, Prune Bits

Bakery / Bars

Combining prunes, dates, and nuts together in a spiced quickbread is a way to offer an afternoon pick-me-up that comes with the benefit providing fiber and tangy sweetness from the dried fruit.

Spiced Prune and Date Bread

Cook Time: 60 min

Diced Prunes, Prune Bits

Bakery / Bars

The rich flavors of ginger and warm baking spices comes through in these chewy, crunchy crinkle cookies, so much so that no one notices that they're made without butter, eggs, or molasses. Taking the place of those standard ginger-cookie ingredients is Dried Plum Puree. It binds together the dry ingredients with the oil and adds sweetness with less added sugar for an easy-to-use, delicious vegan cookie.

Vegan Ginger Crinkle Cookies

Cook Time: 14 min, plus chill time

Dried Plum Puree

Dairy-Free, Bakery / Bars

Prune-Cinnamon-Swirl-Quickbread-2

Prune Cinnamon Swirl Quickbread

Cook Time: 60 min

Diced Prunes, Prune Bits

Bakery / Bars

Blueberry and Yogurt Parfait

Cook Time: 5 min

Diced Prunes, Prune Bits

Bakery / Bars

The rich flavors of ginger and warm baking spices comes through in these chewy, crunchy crinkle cookies, so much so that no one notices that they're made without butter, eggs, or molasses. Taking the place of those standard ginger-cookie ingredients is Dried Plum Puree. It binds together the dry ingredients with the oil and adds sweetness with less added sugar for an easy-to-use, delicious vegan cookie.

Vegan Ginger Crinkle Cookies

Cook Time: 14 min, plus chill time

Dried Plum Puree

Dairy-Free, Bakery / Bars

All Recipes

Featured Articles

Consumer Trend: Holistic Health

Health,  Trends

Eating nutrient-dense foods has long been associated with healthy living. Yet now eating healthy is part of an even larger…

Read More

Advantages of Prunes in Meat and Poultry Products

Meat / Poultry

Using prunes in meat and poultry products can improve the taste and appearance of everything from burgers to sausages. Here’s…

Read More

Join Our Newsletter

Recipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet

Ingredients

Recipes

Applications

Resources

2025 © Sunsweet Ingredients is the registered trademark of Sunsweet Ingredients | sales@sunsweetingredients.com | Phone: (888) 275-3735