Caramel date pudding: 8.9g fat per serve

1. 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.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. Bake for 40-45 minutes, until cooked when tested (see tip).
   
6. 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.
   
7. Serve warm or cold with pudding.

• Insert a skewer into centre of pudding — if it comes out clean the pudding is cooked.
  
• This pudding freezes well.