This pudding is delicious and it is lower in fat and calories than a standard recipe. I’m not going to say that it is 100% angelic – but it is certainly better for you than a full-fat version :0)
1 and 1/4 cups pitted dates
1 teaspoon bicarbonate of soda
1 and 1/2 cups self-raising flour
1 cup dark brown sugar
2 and 1/2 tablespoons reduced fat spread
2 egg whites – try an egg yolker if you find separating eggs difficult!
1 teaspoon vanilla extract
For the sauce:
3 teaspoons dark brown sugar
3 tablespoons golden syrup
2 tablespoons reduced fat ricotta cheese
Heat the oven to 170 fan forced and lightly grease a 20cm square cake tin and line with baking paper or alternatively use a silicone mould.
Roughly chop the dates and place in a small pan with 3/4 cup of water. Bring to the boil and then simmer until most of the liquid has been absorbed. Then add the bicarbonate of soda.
Place flour, sugar, spread, egg whites and vanilla in a bowl and beat until blended. Add the date mixture and then pour into the cake tin and level the surface.
Bake for 30-40 mins – it is ready when a skewer comes out clean.
To make the sauce, place the sugar, syrup, and reduced fat ricotta into a pan and heat until melted and smooth.
Cut the pudding into 6 portions and serve with the sauce poured over and low fat ice cream if desired (and who wouldn’t?!)