Sticky date puddings with caramel sauce
14
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
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.
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