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 (80 ml) capacity muffin tray with oil. Line base of muffin holes with a disc of baking paper.
- Combine dates, bicarbonate of soda and 1 cup (250 ml) boiling water in a medium heatproof bowl. Set aside for 10 minutes to allow the dates to soften.
- Beat oil spread and ⅓ cup (75 g) brown sugar in a medium bowl with an electric mixer until pale and creamy. Beat in eggs, one at a time, until combined. Stir in combined sifted flours and date mixture, in alternating batches, until combined. Spoon mixture evenly into prepared muffin tray.
- 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.
- Meanwhile, combine extra ¼ cup (55 g) brown sugar and cream in a small saucepan over low heat. Cook, stirring, until sugar dissolves. Increase heat and simmer for 2–3 minutes or until sauce thickens slightly.
- Place warm puddings on serving plates. Serve drizzled with hot caramel sauce.