Sticky date pudding with a twist

The ‘twist’ in this sticky date pudding recipe is that the ingredients have been amended to make this traditional dessert classic just that bit better for your waistline. This healthier version is perfect for those managing diabetes or looking to reduce their sugar intake.

Serves 6.

Ingredients

FOR THE PUDDING

• 150g pitted dates, chopped
• 1/2 tsp bicarbonate of soda
• (1 cup boiling water
• 1/3 cupmaple syrup
• 1/3 cup light olive oil
• 1 tsp vanilla extract
• 1 1/2 cups wholemeal spelt flour
• 1 tsp baking powder
• 1 tsp ground ginger
• 1 egg, lightly whisked
• Dairy-free ice-cream, to serve

FOR THE TOFFEE SAUCE

• 270ml can coconut milk
• 1/2 cup pure maple syrup

Method

1. Preheat oven to 180C/160C fan forced. Lightly grease a 1L (4 cup) baking dish. Combine dates and bicarbonate of soda in a medium heatproof bowl. Pour over the 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 the date mixture and egg. Stir to combine. Pour into the 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 the pudding topped with ice-cream and drizzled with caramel sauce.