Everyday recipes
Caramel date pudding: 8.9g fat per serve
Per serve:
1246kJ
7.22g fat
8.9g sat fat
INGREDIENTS
1¼ cups chopped pitted dates
1 teaspoon bicarbonate of soda
1½ cups boiling water
90g low-fat spread
½ cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
1½ cups self-raising flour
Low-fat custard:
3 eggs
¼ cup caster sugar
2 cups low-fat milk
1 teaspoon vanilla extract
METHOD
- Preheat oven to moderate, 180°C. Lightly spray a 20cm square cake pan or casserole dish with oil. Line base and sides with baking paper.
- Place dates and bicarbonate of soda in a small saucepan. Pour boiling water over and bring back to boil. Stir well, remove from heat. Cool for 10 minutes.
- In a bowl, beat low-fat spread and brown sugar together, until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- Sift flour into a bowl. Lightly fold half into creamed mixture, along with half date mixture. Fold in remaining flour and date mixture. Pour into prepared pan, smoothing top.
- Bake for 40-45 minutes, until cooked when tested (see tip).
- Low-fat custard: Beat eggs with caster sugar in a bowl until pale. Gradually whisk in milk and vanilla extract. Transfer to a saucepan. Cook over a low heat, stirring constantly, until thickened and mixture coats the back of a wooden spoon.
- Serve warm or cold with pudding.
Top tips- Insert a skewer into centre of pudding — if it comes out clean the pudding is cooked.
- This pudding freezes well.
For more low-fat recipes, see this week's
Woman's Day (on sale May 18).
