• 6servings
  • 60minutes
  • 343calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 175 g (6 oz) stoned natural dates

  2. 1 teaspoon bicarbonate of soda

  3. 175 g (6 oz) self-raising white flour

  4. 175 g (6 oz) dark muscovado sugar

  5. 50 g (1 3/4 oz) 70 per cent fat spread, plus extra for greasing

  6. 2 egg whites

  7. 1 teaspoon vanilla essence

  8. For the sauce:

  9. 1 tablespoon dark muscovado sugar

  10. 1 tablespoon golden syrup

  11. 3 tablespoons virtually fat-free fromage frais

Instructions Jump to Ingredients ↑

  1. Heat the oven to 180°C (350°F, gas mark 4). Lightly grease a 19cm (7½in) square cake tin and line the base with baking paper.

  2. Roughly chop the dates. Place them in a small pan with 200ml (7 fl oz) of water and bring to the boil, then reduce the heat and simmer for 5 minutes, or until most of the liquid has been absorbed. Stir in the bicarbonate of soda.

  3. Place the flour, sugar, spread, egg whites and vanilla in a bowl and beat until blended and thick. Stir in the dates then spoon the mixture into the cake tin and level the surface. Bake for 35-40 minutes until well risen and firm.

  4. To make the sauce, place the sugar, syrup and fromage frais in a pan and heat until melted and smooth, stirring. Cut the pudding into squares and serve with the sauce spooned over.


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