| Cook Time | 40 minutes |
| Servings | serves |
Ingredients
- 1 1⁄4 cups Dates (fresh or dried de-seeded)
- 1 1⁄4 cups Boiling Water
- 1 teaspoon Bi Carbonate of Soda
- 50 grams Olive-oil Spread
- 1⁄2 cup Brown Sugar
- 2 Eggs lightly beaten
- 1 cup Self Raising Flour
- 6 teaspoons Maple Syrup
- 6 dessertspoons Vanilla Ice Cream
Ingredients
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Instructions
- Preheat oven to 180°C. Coat a 6-hole muffin pan with cooking-oil spray.
- Place dates and water in food processor; blend until smooth. Place mixture in bowl, stir in bicarb soda and let stand for 5 minutes.
- Blend with margarine and brown sugar until smooth, then add eggs and flour and mix well until combined.
- Pour into muffin cups and bake for 35 to 40 minutes or until pudding springs back when touched. (Cover muffin pan with foil if puddings start to brown.) Let stand for 10 minutes.
- Serve warm, drizzling each pudding with 1 tsp maple syrup and a dessertspoon of ice-cream. The ice-cream melts over the warm pudding to create a luscious, creamy sauce.
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