Low Calorie Sticky Date Cakepudding Recipes

Steps:

• Preheat oven to 180°C Grease and line a 25 cm x 15 cm loaf tin.
• Place dates, tea and oil in a saucepan and bring to the boil. Simmer for 3-4 minutes. Remove from heat and allow to cool.
• In a mixing bowl, combine eggs, milk, sugar and vanilla. Fold in sifted flour and baking powder. Pour in date mixture and mix until just combined.
• Pour into prepared tin and bake for 35-40 minutes.

Steps:

• Pour boiling water over chopped dates and add bi carb soda, leave to stand.
• Cream butter, sugar and vanilla extract until light and fluffy. add 2 small eggs (beaten), mix until light and fluffy. Add self raising flour and baking powder mix.
• Pour into a greased 8 inch round tin. Bake 1 hour in 180°C oven.
• Remove, prick all over and pour over small amount of the hot toffee sauce.
• Toffee Sauce:.
• Melt all ingredients together gently until sugar has dissolved. boil 3 - 5 minutes.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
• For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.