Name: Louise’s banana date pudding
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Ingredients: 50 g whole skinless hazelnuts; 160 g fresh Mazafati dates, pitted and chopped; 1 tsp bicarbonate of soda; 310 ml water, boiling; 2 large bananas, chopped; 160 ml honey or rice malt syrup; 80 ml hazelnut oil or extra virgin olive oil; 190 g self-raising flour or wholemeal self-raising flour; Light cream, to serve

Authorali

DifficultyBeginner

Description:
These individual puddings are a healthier take on the traditional and much-loved sticky date pudding. They contain less sugar than a traditional sticky date pudding, using honey as a more natural alternative to refined sugar. So, this one is healthy especially due to the presence of Mazafati date in this recipe. This tonic date pudding tastes great as an afternoon snack with a cup of tea or coffee. Make and enjoy it!
Banana date pudding
These individual puddings are a healthier take on the traditional and much-loved sticky date pudding. They contain less sugar than a traditional sticky date pudding, using honey as a more natural alternative to refined sugar.

Yields1 Serving

Prep Time6 minsCook Time14 minsTotal Time20 mins

50 g whole skinless hazelnuts

160 g fresh Mazafati dates, pitted and chopped

1 tsp bicarbonate of soda

310 ml water, boiling

2 large bananas, chopped

160 ml honey or rice malt syrup

80 ml hazelnut oil or extra virgin olive oil

190 g self-raising flour or wholemeal self-raising flour

Light cream, to serve

Preheat the oven to 180C/160C fan forced. Lightly grease six 310ml (1 1⁄4 cup) ramekins or small ovenproof bowls.

Spread the hazelnuts over a baking tray and bake for 8 minutes or until lightly toasted. Finely chop, then set aside.

Place the dates, bicarb and water in a bowl and set aside for 5 minutes to soak. Process the date mixture, chopped banana, honey or rice malt syrup and the oil in a food processor until almost smooth. Add the flour and pulse for 2-3 seconds until just combined. Divide the mixture among prepared ramekins or bowls and sprinkle with the chopped hazelnuts.

Bake, covering the puddings with foil if overbrowning, for 40-45 minutes or until a skewer inserted in the centre comes out clean.

Serve the warm puddings with a dash of light cream.

Ingredients