INGREDIENTS
125g (1/2 cup) fresh dates, pitted, chopped
1/2 teaspoon bicarbonate of soda
30g low-fat dairy spread
2 tablespoons brown sugar
1 egg
1 teaspoon vanilla essence
1/2 small carrot, grated (see note)
1/2 cup self-raising flour
1 teaspoon pure icing sugar, to serve
150g tub light French vanilla Fruche, to serve
METHOD
Step 1
Preheat oven to 190°C. Grease four 200ml-capacity ramekins or pudding moulds. Line each base with baking paper.
Step 2
Combine dates and 1/2 cup cold water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove from heat. Stir in bicarbonate of soda. Set aside to cool.
Step 3
Using an electric mixer, beat spread and sugar until well combined. Add egg and vanilla essence and beat well. Stir in carrot and date mixture.
Step 4
Sift flour over date mixture and stir gently to combine. Spoon into prepared ramekins and place on a baking tray. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes. Turn out onto serving plates. Dust with icing sugar and serve warm with Fruche.