banana date pudding

These individual puddings are a healthier take on the traditional and much-loved sticky date pudding.



  • 50g whole skinless hazelnuts
  • 160g (1 cup) fresh pitted dates, chopped
  • 1 teaspoon bicarbonate of soda
  • 310ml (1 1/4 cups) water, boiling
  • 2 large bananas, chopped
  • 160ml (2/3 cup) honey or rice malt syrup
  • 80ml (1/3 cup) hazelnut oil or extra virgin olive oil
  • 190g (1 1/4 cups) self-raising flour or wholemeal self-raising flour (see Notes)
  • Light cream, to serve



  • Step 1: Preheat the oven to 180C/160C fan forced. Lightly grease six 310ml (1 1⁄4 cup) ramekins or small ovenproof bowls.
  • Step 2: Spread the hazelnuts over a baking tray and bake for 8 minutes or until lightly toasted. Finely chop, then set aside.
  • Step 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.
  • Step 4: Bake, covering the puddings with foil if overbrowning, for 40-45 minutes or until a skewer inserted in the centre comes out clean.
  • Step 5: Serve the warm puddings with a dash of light cream.



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