Finish your low-fat feast with these simple delicious puddings.
Ingredients
- 125g (1/2 cup) fresh dates, pitted, chopped
- 1/2 tsp bicarbonate of soda
- 30g low-fat dairy spread
- 2 tbsp brown sugar
- 1 egg
- 1 tsp vanilla essence
- 1/2 small carrot, grated (see note)
- 1/2 cup self-raising flour
- 1 tsp pure icing sugar, to serve
- 150g tub light French vanilla Fruche, to serve
Directions
- Preheat oven to 190°C. Grease four 200ml-capacity ramekins or pudding moulds. Line each base with baking paper.
- Combine dates and 1/2 cup cold water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove from heat. Stir in bicarbonate of soda. Set aside to cool.
- Using an electric mixer, beat spread and sugar until well combined. Add egg and vanilla essence and beat well. Stir in carrot and date mixture.
- Sift flour over date mixture and stir gently to combine. Spoon into prepared ramekins and place on a baking tray. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes. Turn out onto serving plates. Dust with icing sugar and serve warm with Fruche.
