Sticky date puddings
180 g, pitted, finely chopped
Bicarbonate of soda
Reduced fat oil spread
130 g, ⅓ cup (75g), plus ¼ cup (55g) extra
½ cup(s), (75g)
White self-raising flour
¾ cup(s), (110g)
Light thickened cream
½ cup(s), (125ml)
- Preheat oven to 180°C. Lightly spray a 12-hole (⅓ cup capacity) muffin tin with oil. Line bases with a disc of baking paper.
- Combine dates, bicarbonate of soda and 1 cup (250ml) boiling water in a medium heatproof bowl. Set aside for 10 minutes to allow the dates to soften.
- Using electric beaters, beat spread and brown sugar in a medium bowl until pale and creamy. Add eggs, one at a time, beating after each addition. Add sifted combined flours and date mixture, in alternating batches, and stir to combine. Spoon mixture evenly into muffin tin.
- Bake for 20 minutes or until a skewer inserted into centre of muffins comes out clean. Set aside for 5 minutes before turning onto a wire rack.
- Combine extra brown sugar and cream in a medium saucepan on low. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Reduce heat and simmer, uncovered, for 2-3 minutes or until sauce thickens.
- Place warm puddings on serving plates. Drizzle with hot caramel sauce and serve immediately.