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Date and carrot puddings
Date and carrot puddings
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
End your healthy meal with easy, delectable desserts.
Ingredients:
  • 125g (1/2 cup) fresh dates, pitted, chopped
  • 1.25 gm bicarbonate of soda
  • 30g low-fat dairy spread
  • 32.00 gm brown sugar
  • 4.40 gm vanilla essence
  • 1/2 small carrot, grated (see note)
  • 75.00 gm self-raising flour
  • 3.00 gm pure icing sugar, to serve
  • 150g tub light French vanilla Fruche, to serve
Instructions:
  • Preheat your oven to 190°C. Grease four 200ml-capacity ramekins or pudding moulds and line the base of each with baking paper.
  • In a small saucepan, mix dates with 1/2 cup cold water over medium-high heat. Let it boil, then lower the heat and simmer for 2 minutes. Remove from heat, stir in bicarbonate of soda, and allow to cool.
  • With an electric mixer, blend spread and sugar until thoroughly mixed. Incorporate egg and vanilla essence and beat until smooth. Gently fold in the carrot and date mixture.
  • Gently mix sifted flour with date mixture. Spoon into ramekins, place on baking tray, and bake for 15-20 minutes until cooked through. Allow to rest for 5 minutes, then invert onto plates. Dust with icing sugar and serve warm with Fruche.

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