Date and carrot puddings

 

INGRIDIENTS

125g (1/2 cup) fresh dates, pitted, chopped

1/2 teaspoon bicarbonate of soda

30g low-fat dairy spread

2 tablespoons brown sugar

1 egg

1 teaspoon vanilla essence

1/2 small carrot, grated (see note)

1/2 cup self-raising flour

1 teaspoon pure icing sugar and 150g tub light French vanilla Fruche, to serve

DIRECTIOINS

Step 1

Preheat oven to 190°C. Grease four 200ml-capacity ramekins or pudding moulds. Line each base with baking paper.

Step 2

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.

Step 3

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.

Step 4

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.

 

 

Share this

stars news