Sticky date pudding
Nutrition Info.(per serve)
- cooking oil spray
- 1 1/2 cups chopped dates
- 1 1/2 cups water
- 1 teaspoon vanilla essence
- 2 teaspoons baking soda
- 90g (approx 1/2 cup) reduced-fat spread
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 cups self-raising flour
- 2 tablespoons reduced-fat spread
- 1/4 cup brown sugar
Total fat 7.8g
Saturated fat 1.2g
Dietary fibre 1.5g
1 Preheat oven to 180Â°C. Coat a 12-muffin tin with cooking oil spray.
2 Place dates and water in a medium saucepan and cook for 5 minutes, or until soft. Stir in vanilla essence and baking soda. Allow to cool.
3 Beat together spread and sugar until pale and creamy. Gradually add eggs. Stir in cooled date mixture. Fold in flour.
4 Spoon evenly into prepared muffin tin. Bake 20-25 minutes, or until the puddings spring back when touched. Cool in tin for 5 minutes.
5 To make the topping, melt the spread over a medium heat and add the sugar. Cook gently until it thickens a little. Drizzle over the warm puddings.
Hanu de Jong
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