Sticky toffee, date and banana pudding
Weight Watchers Recipe
Our moist caramel combination of toffee, date and banana will soon become your favourite pudding recipe.
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1 x 3 second spray(s) oil spray
50 g Canola Spread
50 g brown sugar
1 medium egg(s)
1 tsp vanilla bean extract
50 g white self-raising flour
1 medium banana
25 g dried dates, chopped
1 tbs skim milk
1 tbs golden syrup
1 cup(s) reduced-fat vanilla custard
Preheat oven to 180°C. Spray 4 x 1 cup (250ml) capacity oven proof ramekins with oil and set aside.
Beat margarine and sugar together until light and fluffy. Gradually beat in egg then stir in vanilla essence. Sift in flour and fold into mixture using a large metal spoon. Mash banana and add with dates and milk.
Spoon 1 teaspoon golden syrup into base of each pudding ramekin. Spoon mixture on top. Cover tightly with pieces of foil. Stand basins or dishes in a baking dish and pour in enough hot water to come halfway up sides of ramekins.
Bake for 25-30 minutes, or until set and golden. Cool for a few minutes while you heat custard. Run a knife around each ramekin to turn out. Serve with custard.
Any leftover puddings can be stored in an airtight container in the fridge for 2-3 days. These are also suitable to freeze for up to 3 months. They are best defrosted to room temperature before warming in the microwave.
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