WARM CHAI BANANA PUDDINGS WITH DATE CARAMEL

PREP 10 MINS + 20 MINS STANDING COOK 25 MINS SERVES 4 AS AN OCCASIONAL DESSERT

2 chai tea bags

185ml (¾ cup) boiling water 2 (260g) very ripe small bananas 2 (40g) whole fresh medjool dates,

pits removed

1 egg white (from 60g)

75g (½ cup) wholemeal spelt flour

(see Cook’s tips)

¾ tsp mixed spice

½ tsp baking powder

2 tsp pecans, roasted, coarsely

chopped

1 Place the tea bags and the boiling water in a medium heatproof bowl. Set aside for 20 minutes to infuse. Squeeze all excess water from the tea bags into a bowl. Discard the bags.

2 Place the bananas, one of the dates and ½ cup of the tea-infused water in a large bowl. Use a hand held blender to process until smooth.

3 To make the date caramel, add the remaining date to the remaining tea. Blend until smooth.

4 Use electric beaters to whisk the egg whites until stiff peaks form.

Sift the flour, mixed spice and baking powder in a medium bowl.

Whisk in the banana mixture until just combined. Fold in the egg white. Spray 4 x 125ml

(½-cup) dariole moulds with cooking spray. Divide the batter between the dishes.

5 Place a small square of baking paper on the top of each pudding. Cover tightly with foil. Place the puddings in a wide shallow saucepan with enough boiling water to come halfway up the sides of the moulds. Cover with a tight-fitting lid. Simmer for 25 minutes or until the puddings are puffed and a skewer inserted into the centre of one comes out clean. Remove the puddings from the water. Set aside for 5 minutes.

6 Spoon a quarter of the warmed date caramel over each pudding. Top with the pecans and serve.

Nutrition info

PER SERVE 725kJ, protein 5g, total fat 2g (sat. fat 0g), carbs 34g, fibre 4g, sodium 57mg • Carb exchanges 2½ • GI estimate medium