Best Low Calorie Sticky Date Cakepudding Recipes

Sticky Date Pudding Paleo Cupcakes image

Provided by Wendys Kitchen

Categories Dessert

Time 40m

Yield 5 muffins

Number Of Ingredients 15

butter, to ghee to grease the muffin tray with
10 tablespoons water
12 dates
1 1/2 ripe bananas, peeled and roughly chopped
2 1/2-3 tablespoons coconut flour
1 tablespoon vanilla extract
2 eggs
1 teaspoon honey
1/2 teaspoon baking powder
5 -6 dates, chopped
1/2 orange, juice only
3 tablespoons almond milk (coconut milk or water can also be used)
1 teaspoon vanilla extract
1 teaspoon honey
fresh raspberries or strawberry (to garnish)

Steps:

1.Preheat oven to 270°F (185 C).
2.Grease muffin tins with the butter or ghee and set aside.
3.Heat the dates and water in a small saucepan over low heat until the dates break down and thicken. Use a fork to mash them together and set aside.
4.Place the coconut flour, egg, banana, vanilla extract and baking powder in a blender or food processor and mix well until well combined and aerated.
5.Add the dates to the banana mixture and combine. Evenly distribute into the ramekins. Cook in the oven for about 20-22 minutes.
6.While the muffins are in the oven, place the sticky date ganache ingredients in a small saucepan over a low heat and cook for about 3-4 minutes or until the dates break down. Mash with a fork and whisk until thickened. Set aside.
7.Allow the muffins to rest for 5 minutes before removing them to a serving plate. Scoop a dollop of sticky date ganache paste on top and garnish with a few raspberries.

Nutrition Facts : Calories 152.9, Fat 2.1, SaturatedFat 0.7, Cholesterol 74.4, Sodium 66.8, Carbohydrate 30.7, Fiber 3.2, Sugar 23.6, Protein 3.6

Vegan Sticky Date Pudding image

Provided by Bunny Erica

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

250 ml soya milk
100 ml water
200 g dates
1 teaspoon bicarbonate of soda
115 g vegan margarine
115 g soft brown sugar
200 g white self raising flour
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
100 g golden syrup
200 g soft brown sugar
150 g vegan margarine
1 teaspoon vanilla essence

Steps:

Pre-heat the oven to 190°C-Gas5.
Chop the dates in half and put them in a small saucepan and cover with the soya milk and water; simmer until the dates are soft.
Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
Beat together the margarine and sugar until pale and creamy.
Add the date mixture and stir.
Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
Spoon the sponge mixture into a 20cm x 20cm tin.
Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan; simmer for 5 minutes without stirring.
Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding.
It freezes well, cut into individual servings and place in the freezer. Defrost in the microwave for 2 minutes.