Caramel Date Pudding Cake

12 ingredients
6 steps

Ingredients

  • 1 1/3 cups chopped dates
  • 1 tsp baking soda
  • 4 oz buttery spread
  • 1/2 cup firmly packed brown sugar
  • 2 None eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups self-rising flour, sifted
  • None None FOR THE LOW FAT CUSTARD
  • 3 None eggs
  • 1/4 cup granulated sugar
  • 2 cups low fat milk, scalded
  • 1 tsp vanilla extract

Directions

  1. 1
    Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan with no stick cooking spray.
  2. 2
    Bring 1 1/2 cups water to a boil in a small saucepan. Add dates and baking soda; stir well. Remove from heat and cool for 10 mins.
  3. 3
    Beat buttery spread and brown sugar in a large bowl with an electric mixer until creamy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.
  4. 4
    Fold in 1/2 each of the flour and date mixture. Fold in remaining flour and date mixture. Pour into prepared pan.
  5. 5
    Bake for 40-45 mins, until toothpick inserted into center comes out clean. Cool in pan on a wire rack.
  6. 6
    For the low fat custard, beat eggs and sugar in a medium bowl with an electric mixer until pale. Gradually whisk in milk and vanilla. Transfer to a saucepan. Cook on low heat, stirring, until thick. Serve with pudding cake.

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