Ingredients:

• 1 1/4 cups chopped dried dates
• 1 1/4 cups boiling water
• 1 tsp bicarbonate soda
• 1/2 cup brown sugar
• 50g margarine
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 1 cup gluten free self raising flour

• 1 cup evaporated milk
• 4 tbsp firmly packed dark brown sugar
• 2 tbsp cornflour
• 1 tsp vanilla extract

Method:

1. Preheat oven to 180C. Spray a 12 hole muffin tin with cooking oil spray
2. Place dates and water in a food processor; process until smooth. Place mixture in a bowl, stir in bicarbonate soda and let stand or 5 minutes
3. Using electric beaters, beat margarine and brown sugar together until smooth, then add eggs, date mix and flour and mix well until combined.
4. Spoon into muffin tins, bake for 35 - 40 minutes, or until pudding springs back when touched. Let stand for 10 minutes
5. Combine 1/2 cup evaporated milk, brown sugar in a small saucepan until sugar has dissolved. Dissolve cornflour in a bit of water and pour into saucepan whilst stirring over a medium heat until sauce thickens and is smooth. Remove from heat and add vanilla extract
6. Serve puddings drizzled with sauce.

Per serve: 1360kJ (320cal); Protein 9g; Total Fat 9g; Saturated Fat 2g; Carbohydrate 53g; Total Sugars 37g; Sodium 470mg; Potassium 180mg; Calcium 110mg; Iron 0.7mg; Fibre 3g