Mini sticky date puddings

Rating:

Average: 3 (3 votes)

Serves: 12
Time to make: 40 mins (Hands-on time: 15 mins, Cooking time: 25 mins)
Total cost: $4.80 / $0.40 per serve
(at time of publication)

Dairy free Low kilojoule

Ingredients
Nutrition info.

Full ingredients list:

cooking oil spray
1 1/2 cups chopped dates
1 teaspoon vanilla essence
2 teaspoons baking soda
90g reduced-fat table spread
1/2 cup brown sugar
2 eggs
1 1/2 cups self-raising flour
Topping
2 tablespoons reduced-fat table spread
1/4 cup brown sugar

Nutritional information (per serve)

Kilojoules:

964kJ

Calories:

230cal

Protein:

3.5g

Total fat:

6.9g

Saturated fat:

1.4g

Carbohydrates:

38.1g

Sugars:

25.4g

Dietary fibre:

2.9g

Sodium:

363mg

Calcium:

43mg

Iron:

1mg

Instructions

Instructions and steps:

Step 1 Preheat oven to 180°C. Spray a 12-hole muffin tin with oil.

Step 2 Place dates and 1 1/2 cups water into a saucepan and cook over medium heat for 5 minutes, until soft. Stir in vanilla and baking soda. Allow to cool.

Step 3 Using electric beaters, beat table spread with sugar until pale and creamy. Add eggs, one at a time, beating mixture after each one. Stir in cooled date mixture. Fold in flour. Spoon mixture into muffin tin. Bake for 20–25 minutes, until puddings spring back when touched. Cool in tin for 5 minutes.

Step 4 To make topping, melt spread in a saucepan over medium heat. Add brown sugar and cook, stirring, until it thickens a little. Drizzle over puddings.