Healthier tipsy pudding

(12 slices)

Portion size: 1 slice

  • 150 g pitted dates, finely chopped
  • 5 ml bicarbonate of soda
  • 250 ml water, boiled
  • 25 ml butter
  • 50 g brown sugar
  • 1 large egg, whisked
  • 150 g cake flour
  • 5 ml baking powder
  • 5 ml ground cinnamon (optional)
  • 2,5 ml salt
  • 25 g oat bran
  • 25 g walnuts, chopped


  • 250 ml apple juice (e.g. Ceres)
  • 60 ml brown sugar
  • 5 ml butter
  • 50 ml brandy
  • 5 ml vanilla essence
  • 5 ml lemon juice

Heat oven to 190˚C. Put chopped dates in a shallow mixing bowl so the mixture can cool more quickly. Sprinkle bicarbonate of soda over dates and add the water. Stir lightly and allow to cool until lukewarm. Stir the butter and brown sugar into the mixture. Let it cool and stir in the whisked egg. Sift the cake flour, baking powder, cinnamon and salt together and stir in the oat bran. Stir the nuts and date mixture into the dry ingredients. Spoon the batter into a greased tart dish of 23 cm. Bake 30-35 minutes until golden brown and cooked. Make the sauce by bringing the apple juice and brown sugar to the boil. Flavour the syrup with butter, brandy, vanilla essence and lemon juice. Pour warm syrup over pudding as soon as it comes out of the oven. Serve warm with low-fat vanilla yoghurt, low-fat custard or low-fat ice cream

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