While they’re absolutely delicious, these puddings are actually healthier than the classic sticky date pudding, having less sugar and using honey to sweeten it instead. And it makes sense because bananas and dates are so sweet themselves that sugar is really redundant.
Anything that still tastes like a rich, naughty dessert while being better for you is definitely a winner! For extra decadence, serve with cream or vanilla ice cream and crushed hazelnuts.
1. Preheat oven to 180C. Spray six ramekins with nonstick cooking spray.
2. Roast hazelnuts on an oven tray for approximately eight minutes or until lightly toasted. Chop into small pieces and set aside.
3. Soak dates in a bowl with hot water and bi-carb soda for five minutes.
4. In a food processor, blend date mixture, banana, honey or rice malt syrup and oil until close to smooth. Add flour and mix for a further 2-3 seconds until just combined, then divide mixture between ramekins and sprinkle with chopped hazelnuts.
5. Bake for 40-45 minutes or until a skewer inserted comes out clean.
6. Serve with cream or ice cream.