Caramel Date Pudding Cake
Ingredients
Instructions
- Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan with no stick cooking spray.
- Bring 1 1/2 cups water to a boil in a small saucepan. Add dates and baking soda; stir well. Remove from heat and cool for 10 mins.
- Beat buttery spread and brown sugar in a large bowl with an electric mixer until creamy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.
- Fold in 1/2 each of the flour and date mixture. Fold in remaining flour and date mixture. Pour into prepared pan.
- Bake for 40-45 mins, until toothpick inserted into center comes out clean. Cool in pan on a wire rack.
- For the low fat custard, beat eggs and sugar in a medium bowl with an electric mixer until pale. Gradually whisk in milk and vanilla. Transfer to a saucepan. Cook on low heat, stirring, until thick. Serve with pudding cake.
Nutrition & Diet Analysis (per serving)
741
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).