Photo of Sticky date puddings by WW

Sticky date puddings

7 - 9
PersonalPoints™ per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
12
Difficulty
Easy
Fluffy and full of delicious dates, and drizzled with hot caramel sauce, these rich, sweet puddings never fail to please a crowd. This recipe makes 12 muffin-sized puddings, so portion control is easy and no one misses out!

Ingredients

Fresh dates

180 g, pitted, finely chopped

Bicarbonate of soda

1 tsp

Reduced fat oil spread

80 g

Brown sugar

130 g, ⅓ cup (75g), plus ¼ cup (55g) extra

Egg(s)

2 medium

Plain flour

½ cup(s), (75g)

White self-raising flour

¾ cup(s), (110g)

Light thickened cream

½ cup(s), (125ml)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place warm puddings on serving plates. Serve drizzled with hot caramel sauce.

Notes

TIP: For a touch of spice, you can sift 1 teaspoon ground cinnamon with the combined flours.