STICKY DATE PUDDING - SERVES 6 - SUITABLE TO FREEZE
1/2 cup chopped seeded dates
1 1/2 cups SR flour
1/4 cup warmed golden syrup
2 egg whites
1/4 cup loosely packed brown sugar (do not push it in)
1/2 cup apple sauce (in jar)
3/4 level teaspoon bi-carb soda
3 teaspoons low fat margarine
1/2 cup brown sugar (loosely packed)
1/3 cup light evap milk
Preheat oven to 200*C. Coat a 6 cup muffin pan with cooking spray. Using an electric beater, beat egg whites and brown sugar for 1 minute in a medium size mixing bowl. Stir bicarb soda into apple sauce (it will froth) then add to bowl with chopped dates and warmed golden syrup, combine ingredients. GEntly fold flour into mixture in one go. DO NOT BEAT as this will make the puddings tough. (mixture can look a little lumpy). Spoon mixture into prepared muffin pan, dividing equally into 6 cups. Bake 20 minutes or until cooked.
To make sauce use a small non-stick saucepan, melt margarine, add sugar to pan and stir until sugar has dissolved. Slowly add in milk. Pour sauce over top of each pudding. Serve with low fat custard or low fat ice cream.
Calories 298 calories
This recipe was taken from Annette Sym's "Symply Too Good Too Be True" recipe book number 2