These individual puddings are a healthier take on the traditional and much-loved sticky date pudding.
INGREDIENTS
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50g whole skinless hazelnuts
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160g (1 cup) fresh pitted dates, chopped
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1 teaspoon bicarbonate of soda
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310ml (1 1/4 cups) water, boiling
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2 large bananas, chopped
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160ml (2/3 cup) honey or rice malt syrup
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80ml (1/3 cup) hazelnut oil or extra virgin olive oil
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190g (1 1/4 cups) self-raising flour or wholemeal self-raising flour (see Notes)
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Light cream, to serve
METHOD
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Step 1: Preheat the oven to 180C/160C fan forced. Lightly grease six 310ml (1 1⁄4 cup) ramekins or small ovenproof bowls.
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Step 2: Spread the hazelnuts over a baking tray and bake for 8 minutes or until lightly toasted. Finely chop, then set aside.
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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.
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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.
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Step 5: Serve the warm puddings with a dash of light cream.
