Classic British Puddings Without the Sugar
A proper pudding has its place at the table, and there's no reason to give it up just because you're cutting down on sugar. Many traditional British recipes can be made with sweetener instead, though results will vary depending on which product you use and how it behaves when heated.
These old fashioned puddings were designed to be filling, warming and economical. Most use store cupboard basics like bread, eggs and milk. With a few simple swaps, you can enjoy them without the added sugar.
Before you start, it's worth speaking to your GP or a registered dietitian if you're managing diabetes or another condition that requires careful attention to sugar intake. Diabetes UK also provides helpful guidance on sugar alternatives and meal planning.
Serve any of these with sugar free custard, a spoonful of cream, or a little sugar free jam.
Find the best sugar-free alternatives for any recipe with exact conversion ratios. Enter what you are baking or cooking and the type of sugar to replace.
Try our Sugar Substitute Finder free, here on this site →Bread and Butter Pudding
This recipe is a good way to use up bread that's gone slightly stale. The custard soaks into the slices and turns them soft again during baking.
You will need:
- 30g butter
- Six to eight slices of white bread
- Two tablespoons granulated sweetener (use one designed for baking and check the packet for sugar equivalence, as sweetness levels vary between products)
- 30g sultanas
- Two teaspoons ground cinnamon
- Half a teaspoon ground nutmeg
- Two eggs
- One pint of milk
Heat your oven to 180C, 350F, or gas mark four. Grease a large ovenproof dish with a little of the butter.
Cut the crusts from the bread and spread butter on one side of each slice. Lay the slices butter side up in the dish, overlapping them slightly. Scatter some sultanas and a pinch of cinnamon between the layers as you go.
In a bowl, beat the eggs with the sweetener. Warm the milk in a pan, then pour it slowly into the egg mixture while stirring. Pour this custard over the bread, making sure it soaks through. Sprinkle the nutmeg on top.
Leave the dish to stand for fifteen minutes. This allows the bread to absorb the liquid properly. Bake for around forty minutes until the top is golden and the custard has set.
Tips for Success
Bread and butter pudding works best with slightly stale bread. Fresh bread can turn a bit soggy. White bread is traditional, but brioche or fruit loaf can also work well.
Always check the instructions on your sweetener before using it. Some products are considerably sweeter than sugar, so you may need less than the recipe suggests. Others may not provide the same texture or browning when heated. Follow manufacturer guidelines for baking.
The standing time before baking makes a real difference. It lets the custard soak evenly through the layers, so you end up with a better texture throughout.
Other Puddings to Try
Rice pudding, semolina, and baked egg custard all work reasonably well with sweetener in place of sugar. Sponge puddings are more difficult to adapt. Sugar plays several roles in a sponge: it helps retain moisture, creates tenderness, and contributes to the structure. Replacing it entirely can leave you with a denser, drier result.
Steamed puddings like spotted dick or treacle sponge present their own challenges. The syrup or treacle in these recipes is part of the structure, so finding a substitute takes some experimentation. Sugar free syrups exist, but they don't always behave the same way when cooked.
Some sweeteners, particularly sugar alcohols like erythritol and xylitol, can cause digestive discomfort in larger amounts. If you're new to baking with sweeteners, start with smaller portions to see how you respond.
