Sticky date pudding
The perfect winter dessert.
Photo: Weight Watchers
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180g pitted dates, roughly chopped
1 tsp bicarbonate of soda
50g Weight Watchers Canola Spread
½ cup (110g) brown sugar,
Plus ¼ cup (55g) extra for sauce
1½ cups (225g) self-raising flour
185ml can reduced-fat evaporated milk
1 cup (250ml) reduced-fat vanilla custard
Preheat oven to 180°C or 160°C fan-forced. Lightly spray an 18cm x 28cm slice tin with oil.Place dates and bicarbonate of soda in a heatproof bowl and pour over 1 cup (250ml) boilingwater. Set aside for 10 minutes.
Using electric beaters, beat the spread, ½ cup (110g) brown sugar and eggs in a large bowl until smooth. Stir in f lour and date mixture. Pour into prepared tin and bake for 25 minutes or until cooked when tested with a skewer.
Meanwhile, stir evaporated milk and remaining brown sugar in a small saucepan over low heatuntil sugar has dissolved. Bring to the boil, then reduce heat and simmer, uncovered, for 3 minutes or until slightly thickened.
Cut pudding into portions and serve drizzled with sauce and custard.
The pudding (without sauce or custard) is suitable to freeze. Cut cooled pudding into individualportions and wrap each portion in plastic wrap and foil. Label, date and freeze for up to 3 months.
Whether you fancy chocolate delicacies or traditional puddings and pies, Weight Watchers’ new winter dessert recipes will allow you to have a guilt-free indulgence on a chilly winters day. For more information and inspiration visit their website.