Olive Oil Sticky Date Puddings
Makes 4 individual serves
You will need 4 ramekins for this recipe (1 cup capacity)
200g pitted medjool dates, chopped
1 tsp bicarbonate of soda
50ml Bertolli Light in Taste Olive Oil
185g self-raising flour
1/2 tsp vanilla bean paste
Sea salt flakes
EVOO CARAMEL SAUCE
200g brown sugar
125ml thickened cream
100ml Bertolli Light in Taste Olive Oil
In a medium, heavy-based saucepan combine dates and bicarbonate of soda with 250ml of water. Bring to a boil then reduce heat and allow to simmer until the dates soften and become jam-like in consistency.
Add eggs, sugar, flour and vanilla. Mix well, then add Bertolli Light in Taste Olive Oil and mix until combined. Spoon evenly between ramekins, sprinkle with sea salt flakes and bake for 25-30 mins until golden and the puddings spring back when gently pressed.
To make sauce combine all ingredients in a small saucepan, bring to the boil then reduce heat and simmer for 5 mins or until thickened. Serve with puddings.