Dessert Week: Sticky Date Pudding
A warming winter dessert makeover: less fat, sugar and calories, yet still incredibly tasty. From The Weigh It Up Winter Warmers Recipe Book, released next week at independent newsagents nationally; online at www.weighitup.com.au and Chemist Warehouse nationally, RRP $8.95.
Preparation: 15 mins
Cooking: 30 mins
100g pitted dates
1/2 tsp bicarbonate of soda
2 tbs apple sauce
2 tsp oil
1/3 cup firmly packed brown sugar (or Equal Baking)
1 tsp vanilla extract
1/4 cup wholemeal flour
1/4 cup plain flour
1 tsp baking powder
1/4 cup apple juice
15g crystallised ginger, finely chopped
2 tbs golden syrup
1 tbs dark rum (optional)
low-fat Greek yoghurt
Preheat oven to 180°C. Spray 2 x 180ml (3/4 cup) capacity ovenproof ramekins with oil.
Process dates in a food processor until smooth. Add dates to a bowl with bicarbonate of soda and 300ml boiling water and stir to combine. Set aside for 10 minutes.
Blend apple sauce, oil, sugar, egg and vanilla until creamy. Sift together flours and baking powder and gently fold through wet mixture. Add date mixture and mix well to combine. Spoon into prepared dishes. Bake for 25–30 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans to cool for 5 minutes before turning onto a wire rack to cool slightly.
Meanwhile, to make sauce, place apple juice, ginger, syrup and rum in a small saucepan over a medium heat and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15–20 minutes or until reduced to a thick syrup.
Drizzle sauce over each pudding and serve with yoghurt.
Note: For a gluten-free version, replace flour with gluten-free flour mix. If egg-free, increase apple sauce to 1/2 cup.
Which winter pudding is your favourite – sticky date, chocolate or lemon?