Caramel Date Pudding Cake

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.