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Sticky toffee pudding

Sticky toffee pudding

Recipe highlights

Total cooking time:

15 minutes to make and 30 minutes to bake


Low Protein Diet - Exchange value : ½* (exchange per serving 0)



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  • 200g pitted soft dates
  • 150mls boiling water 
  • 1 tsp bicarbonate soda
  • 100g butter 
  • 30g black treacle
  • 60g dark muscovado sugar
  • 3 tsp Loprofin Egg Replacer
  • 200mls Sno-Pro
  • 185g Loprofin Mix
  • 2 tsp baking powder


  1. Pre-heat the oven to 170°C and grease the baking dish 
  2. Pour the boiling water over the dates and add the bicarbonate of soda. Leave to stand for 10 minutes.
  3. Cream the soft butter and black treacle together. Add the sugar and mix to combine.
  4. Add the Loprofin Mix, Loprofin Egg Replacer and baking powder. Slowly add the Sno-Pro and mix until you have a soft batter.
  5. Using a fork, stir/squash the soaked dates. Pour into the batter mix to combine.
  6. Pour the batter into the baking dish and bake for 30–35 minutes.

Chef's tips:

  • You can freeze this pudding but don’t add the sauce, you can add the warm sauce to the defrosted pudding when serving instead.
  • You can bake this pudding mixture into individual moulds or muffin trays and freeze until needed.
  • The sauce will last for a week in the fridge (do not freeze).
  • You can add dried fruit to the mixture (50g of sultanas, raisins, or cranberries).

This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.

The Loprofin range are Foods for Special Medical Purposes for the dietary management of inherited metabolic disorders and other conditions requiring a low protein diet, and must be used under medical supervision.

* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and product labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens, please contact your healthcare professional.

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