Sticky toffee, date and banana pudding

Sticky toffee date and banana pudding
Weight Watchers Recipe
5 Stars
Ratings (8)
7ProPoints value
Prep time: 15 min
Cook time: 30 min
Other time: 0 min
Serves: 4
Our moist caramel combination of toffee, date and banana will soon become your favourite pudding recipe.
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  • 1 x 3 second spray(s) oil spray   
  • 50 g Weight Watchers Canola Spread   
  • 50 g brown sugar   
  •   1 medium egg(s)   
  • 1 tsp vanilla bean extract   
  • 50 g white self-raising flour   
  •   1 medium banana   
  • 25 g dried dates, chopped   
  •   1 tbs skim milk   
  • 1 tbs golden syrup   
  • 1 cup(s) reduced-fat vanilla custard   


  • Preheat oven to 180°C. Spray 4 x 1 cup (250ml) capacity oven proof ramekins with oil and set aside.

  • Beat margarine and sugar together until light and fluffy. Gradually beat in egg then stir in vanilla essence. Sift in flour and fold into mixture using a large metal spoon. Mash banana and add with dates and milk.

  • Spoon 1 teaspoon golden syrup into base of each pudding ramekin. Spoon mixture on top. Cover tightly with pieces of foil. Stand basins or dishes in a baking dish and pour in enough hot water to come halfway up sides of ramekins.

  • Bake for 25-30 minutes, or until set and golden. Cool for a few minutes while you heat custard. Run a knife around each ramekin to turn out. Serve with custard.


  • Any leftover puddings can be stored in an airtight container in the fridge for 2-3 days. These are also suitable to freeze for up to 3 months. They are best defrosted to room temperature before warming in the microwave.


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