Lighter sticky date pudding

After a sweet treat without all the bad stuff? Look no further!

Serves 6

Ingredients

• 150g (1 cup) pitted dates, chopped
• 1/2 tsp bicarbonate of soda
• 250ml (1 cup) boiling water
• 80ml (1/3 cup) maple syrup
• 80ml (1/3 cup) light olive oil
• 1 tsp vanilla extract
• 235g (1 1/2 cups) wholemeal spelt flour
• 1 tsp baking powder
• 1 tsp ground ginger
• 1 egg, lightly whisked
• Ice-cream, to serve
  Caramel sauce
• 270ml can coconut milk
• 125ml (1/2 cup) pure maple syrup

Method

1. Preheat oven to 180C or 160C fan forced. Lightly grease a 1L (4 cup) baking dish. Combine dates and bicarbonate of soda in a medium heatproof bowl. Pour over boiling water. Stir well. Set aside, stirring occasionally, for 10 minutes to soften.
2. Add maple syrup, oil and vanilla extract to the date mixture. Whisk together flour, baking powder and ginger in a large bowl. Add date mixture and egg. Stir to combine. Pour into prepared dish, smoothing the top. Bake for 20-25 minutes or until the top springs back when lightly pressed.
3. Meanwhile, for the caramel sauce, combine coconut milk and maple syrup in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes or until thickened. Serve pudding topped with ice-cream and drizzled with caramel sauce.