Dessert · The Runner’s Kitchen
Sticky date & pear pudding with toffee sauce
Soft date sponge with tender pear, finished with a small jug of warm buttery toffee sauce. Proper cold-evening pudding.
Plus 15 min soaking & resting. Hands-on and cooking times are estimates.
Make it yours
Ingredients & portions.
Scale the batch with servings, or edit a weight. Swap ingredients using the dropdowns. All quantities are edible weights.
Seasonings, not included in nutrition totals: For the default batch: ½ tsp ground ginger and optional vanilla extract. Scale with the batch.
Listed allergens: wheat, milk, egg. Check every product label and cross-contact advice.
Know what’s on your plate
Nutrition, as you make it.
Per serving, based on 6 servings. Estimated from ingredients.
Vitamins, minerals & the full breakdown
- Fibre
- 3.7 g
- Sugars
- 34.1 g
- Saturated fat
- 6.4 g
- Sodium
- 134.0 mg
- Potassium
- 311.7 mg
- Calcium
- 119.9 mg
- Magnesium
- 25.5 mg
- Phosphorus
- 183.1 mg
- Iron
- 1.33 mg
- Zinc
- 0.61 mg
- Selenium
- 5.5 µg
- Iodine
- 21.8 µg
- Vitamin A (retinol equivalents)
- 140.4 µg
- Vitamin D
- 0.63 µg
- Vitamin E
- 0.84 mg
- Vitamin K1
- 2.1* µg
- Thiamin (B1)
- 0.12 mg
- Riboflavin (B2)
- 0.18 mg
- Vitamin B6
- 0.14 mg
- Vitamin B12
- 0.63 µg
- Folate
- 19.1 µg
- Vitamin C
- 1.4 mg
- Niacin equivalents (B3)
- 2.5 mg
- Pantothenic acid (B5)
- 0.7 mg
- Biotin (B7)
- 4.7 µg
- Copper
- 0.1 mg
- Manganese
- 0.4 mg
- Chloride
- 185.0 mg
* Partial ingredient subtotal: data is missing for at least one ingredient. A dash means no usable value. Cooking losses and brand differences are not modelled.
What do these nutrients do?In the kitchen
How to make it.
- Heat the oven to 180°C / 160°C fan. Line a small baking dish, roughly 18 cm square. Cover the dates with 160 ml boiling water and soak for 10 minutes; mash with a fork.
- Beat the sponge butter and sugar until lighter. Beat in the eggs a little at a time, adding a spoonful of the flour if the mixture splits.
- Fold in the remaining flour, mashed dates with their soaking liquid, and diced pear. Spoon into the dish and level gently.
- Bake for 30–35 minutes until risen and a skewer in the centre comes out without raw batter. If the top colours first, cover loosely with foil.
- For the sauce, gently melt the remaining butter with the sauce sugar and golden syrup. Add the milk gradually, whisking, then simmer gently for 2–3 minutes. Do not boil hard.
- Rest the sponge for 5 minutes. Cut into 6 portions and divide all the warm sauce between them.
Fit it around your training.
Why this combination?
Flour, dates and sugar provide carbohydrate. This is an enjoyable pudding; it does not need a recovery or health claim to earn its place.
When it could work for you
Dessert after a meal, rather than an immediate pre-run snack. Dates and pear add fibre; butter adds richness.
Plan food before, during & after your runStorage & leftovers.
Cool, cover and refrigerate within one to two hours. Eat within 48 hours or freeze. Defrost in the fridge and reheat only once until steaming hot throughout.
Make meal prep easierSomething for your next day.
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