CHOCOLATE STICKY DATE PUDDING

PREP TIME: 20 MINS

COOK TIME: 20 MINS

SERVES 6 (AS AN OCCASIONAL DESSERT)

Cooking spray

50g dried dates or figs, finely chopped

½ tsp bicarbonate of soda

60ml (1⁄4 cup) boiling water

2 Tbsp light margarine

2 Tbsp brown sugar

70g (½ cup) gluten-free self-raising

flour (see Cook’s Tips)

2 Tbsp cocoa powder, sifted

1 egg yolk (from 60g egg),

lightly whisked

½ tsp vanilla extract

Chocolate sauce

2 Tbsp cocoa powder, sifted

2 Tbsp brown sugar

1 tsp gluten-free cornflour

125ml (½ cup) Nestle Carnation Light

and Creamy Evaporated Milk

60ml (1⁄4 cup) water

½ tsp vanilla extract

1 Preheat oven to 170°C (fan-forced). Spray six 80ml

(1⁄3 cup) ovenproof ramekins with cooking spray. Place on a baking tray.

2 Put dates and bicarbonate of soda in a small heatproof bowl. Pour over boiling water and stir. Add margarine and sugar, and mix until margarine melts. Set aside to cool for 10 minutes. 3 Combine flour and cocoa powder in a medium bowl. Add date mixture, yolk and vanilla extract. Mix until well combined. Divide evenly between dishes and smooth surface. Bake for 12-15 minutes or until a skewer inserted in the centre comes out clean. 4 Meanwhile, to make the chocolate sauce, put cocoa powder, brown sugar and cornflour in a small saucepan. Gradually whisk in the milk and water. Cook, stirring, over medium heat until sauce thickens and comes to a simmer. Simmer for 1 minute. Remove pan from heat and stir in the vanilla extract. 5 Turn puddings out onto serving plates (topside up). Spoon over the chocolate sauce and serve.

COOK’S TIP

These recipes were tested using Woolworths gluten-free flour. Results may vary slightly depending on the brand you use.