Thursday, November 26, 2009

The big switch..

I have had a few requests for the 'silly season'. One of the main ones has been how to convert some of our favourite indulgences into something slightly healthier whilst still maintaining the taste. Well people I have a bit of inside information (being married to an ex-chef has many pluses.

The first one is the all time favourite "Sticky Date Pudding"
Make individual puddings in muffin trays to control the serving sizeServe straight from the oven with some low fat vanilla ice cream or butterscotch swirl instead of the traditional butter cream sauce. When the ice cream melts it adds a creamy taste to the dessert

Date puddings
1 ¼ cup dates
1 ¼ cup boiling water
1 teaspoon bicarbonate soda
50g olive oil margarine
½ cup brown sugar
2 eggs, lightly beaten
1 cup SR flour

Grease 12 hole muffin tin
Place dates and water in food processor and process till smooth
Place mix in bowl
Stir in bicarbonate soda and let stand for 5 minutes
Blend with margarine and sugar until smooth
Add eggs and flour and mix well until combined
Pour into muffin moulds
Bake at 180*C for 1 hour or until springs back on touching
(Cover muffin tin with foil if starting to go brown)
Stand for 10 minutes before cooling on wire rack
Serve on their own or with custard or light ice cream
*Easy to freeze
* Kids can crack eggs; mix and place into muffin tins (keep an apron on)


Kate x

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