Louise’s banana date pudding

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
1

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

2

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

3

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.

4

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

5

Serve the warm puddings with a dash of light cream.

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

Directions

1

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

2

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

3

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.

4

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

5

Serve the warm puddings with a dash of light cream.

Louise’s banana date pudding

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