Ingredients:
The Pud
Olive oil spray
180g pitted dates roughly chopped
1 tsp baking soda
50g of Olivio Lite or low-fat Canola spread
1/2 cup brown sugar
2 eggs
1 1/2 cups self-raising flour
The Sauce:
185ml can low-fat evaporated milk
1/4 cup brown sugar
1 cup low-fat vanilla custard (optional)
Directions:
- Preheat oven to 180 degrees and spray a 20 x 30 cm slice tin lightly with olive oil spray or rub a small amount of oil.
- Place the dates and baking soda in a heat proof bowl and pour over 1 cup (250ml) of boiling water. Leave to stand for 10 minutes.
- Using electric beaters, beat the olivio/canola spread, brown sugar and eggs until smooth.
- Stir in the flur and date mixture
- Pour into the prepared tin.
- Bake for 25 minutes until a skewer inserted in the centre comes out clean.
- Combine evaporated milk and extra brown sugar in a small saucepan. Stir over low heat to dissolve sugar, then bring to the boil. Simmer for 3 minutes.
- Cut pudding into sixteen portions otherwise it won't be quite so guilt-free ;-)
- Serve warm, drizzled with a little sauce (oh and custard and hundreds and thousands if you wish ;-)
Enjoy!
2 comments :
Oh my gosh! Mouthwatering!
yum! i love sticky date pud... might give it a try with gluten free flour.. yum.. oh and with the custard - perfect!
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