Photo of Sticky date puddings with caramel sauce by WW

Sticky date puddings with caramel sauce

14 - 15
PersonalPoints™ per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
6
Difficulty
Moderate
This quick and easy caramel sauce is also great drizzled over reduced-fat ice-cream and sliced banana.

Ingredients

Dried dates

¾ cup(s), chopped (120g)

Low fat crème caramel

3 tub(s)

Bicarbonate of soda

1 tsp

Extra light sour cream

½ cup(s), (125ml)

Brown sugar

½ cup(s), (110g)

Egg(s)

2 medium

White self-raising flour

1¼ cup(s), (185g)

Instructions

  1. Preheat oven to 180ºC or 160ºC fan-forced. Lightly spray six 1 cup (250ml) capacity ramekins or ovenproof dishes with oil and line the bases with baking paper.
  2. Place dates and bicarbonate of soda in a small saucepan. Add ¾ cup (180ml) cold water and bring to the boil. Remove from heat and set aside to cool slightly.
  3. Combine half the sour cream, 1 tub creme caramel, sugar and eggs in a bowl and beat with a wooden spoon. Fold in flour and undrained date mixture.
  4. Divide mixture among prepared dishes. Place dishes on a baking tray and bake for 25 minutes or until slightly risen and firm to touch. Cool for 5 minutes before loosening the sides with a small spatula or knife, then turn out onto serving plates.
  5. Use a wooden spoon to beat together remaining creme caramels and sour cream in a bowl until well combined. Serve warm puddings drizzled with caramel sauce.