Sticky date pudding has been a favourite on the desert menu for generations. Laden with sugar and cream, what’s not to love about this deliciously sticky desert?
With a traditional homemade sticky date pudding (with caramel sauce) hiding 482 calories per serve, 178 of those coming from fat, maybe it’s worth a second thought before whipping up Grandma’s family recipe. (1)
My ‘makeover’ version of this traditional favourite will save you 353.1 calories per serve, 169 of those coming from fat! – Without losing that great sticky date flavour.
- 1 cup of dried dates
- ¼ cup boiling water
- 1 large banana
- 1 cup Self Raising Flour
- ¼ cup brown sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- Nutmeg or Mixed spice
1 Royal Gala Apple, quartered, cored and sliced very thin
¼ cup chopped Walnuts
Preheat oven to 180 degrees C. Grease a baking tray with baking paper. Place dates and boiling water in a small bowl.
Place banana, flour, eggs, sugar and vanilla into a food processor and process until smooth and creamy. Add dates (with water) to the food processor and pulse to chop dates and mix. Pour batter into prepared tray.
Arrange optional toppings over the batter if desired (lay apple slices, slightly overlapping) and dust with spices. Bake for 30mins or cooked when tested with a skewer.
Cool in tray, slice and serve with Whipped Ricotta Cream (optional)
*Optional, Whipped Ricotta Cream to serve
¼ cup reduced fat Ricotta
1 teaspoon vanilla extract
1 teaspoon brown sugar
Method for Whipped Ricotta Cream: Whip all ingredients together.