Low Calorie Sticky Date Cakepudding Recipes

LOW CALORIE STICKY DATE CAKE/PUDDING

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.

STICKY DATE PUDDING PALEO CUPCAKES

Steps:

• 1.Preheat oven to 270°F (185 C).
• 2.Grease muffin tins with the butter or ghee and set aside.
• 3.Heat the dates and water in a small saucepan over low heat until the dates break down and thicken. Use a fork to mash them together and set aside.
• 4.Place the coconut flour, egg, banana, vanilla extract and baking powder in a blender or food processor and mix well until well combined and aerated.
• 5.Add the dates to the banana mixture and combine. Evenly distribute into the ramekins. Cook in the oven for about 20-22 minutes.
• 6.While the muffins are in the oven, place the sticky date ganache ingredients in a small saucepan over a low heat and cook for about 3-4 minutes or until the dates break down. Mash with a fork and whisk until thickened. Set aside.
• 7.Allow the muffins to rest for 5 minutes before removing them to a serving plate. Scoop a dollop of sticky date ganache paste on top and garnish with a few raspberries.

VEGAN STICKY DATE PUDDING

Steps:

• Pre-heat the oven to 190°C-Gas5.
• Chop the dates in half and put them in a small saucepan and cover with the soya milk and water; simmer until the dates are soft.
• Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
• Beat together the margarine and sugar until pale and creamy.
• Add the date mixture and stir.
• Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
• Spoon the sponge mixture into a 20cm x 20cm tin.
• Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
• To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan; simmer for 5 minutes without stirring.
• Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding.
• It freezes well, cut into individual servings and place in the freezer. Defrost in the microwave for 2 minutes.