Caramel Date Pudding Cake

• 1 1/3 cups chopped dates
• 1 tsp baking soda
• 4 oz buttery spread
• 1/2 cup firmly packed brown sugar
• 2 None eggs
• 1 tsp vanilla extract
• 1 1/2 cups self-rising flour, sifted
• None None FOR THE LOW FAT CUSTARD
• 3 None eggs
• 1/4 cup granulated sugar
• 2 cups low fat milk, scalded
• 1 tsp vanilla extract

1. Preheat the oven to 350u0b0F. Lightly grease an 8-inch square baking pan with no stick cooking spray.
2. Bring 1 1/2 cups water to a boil in a small saucepan. Add dates and baking soda; stir well. Remove from heat and cool for 10 mins.
3. Beat buttery spread and brown sugar in a large bowl with an electric mixer until creamy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.
4. Fold in 1/2 each of the flour and date mixture. Fold in remaining flour and date mixture. Pour into prepared pan.
5. Bake for 40-45 mins, until toothpick inserted into center comes out clean. Cool in pan on a wire rack.
6. For the low fat custard, beat eggs and sugar in a medium bowl with an electric mixer until pale. Gradually whisk in milk and vanilla. Transfer to a saucepan. Cook on low heat, stirring, until thick. Serve with pudding cake.

dates, baking soda, buttery spread, brown sugar, eggs, vanilla, flour, custard, eggs, granulated sugar, milk, vanilla

Taken from recipes-plus.com/api/v2.0/recipes/30206 (may not work)