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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Perfectly portioned, these gluten-free puddings are served with a moreish caramel sauce making them a family dinner-winner!
1 Preheat oven to 170°C. Lightly grease six holes of a ¹⁄³-cup capacity muffin pan and line bases with a round of baking paper.
2 Place dates and bicarb in a small heatproof bowl. Add ½ cup boiling water, stirring to combine. Set aside until mixture has cooled to room temperature.
3 Using electric beaters, beat egg, oil, vanilla and sugar in a large bowl for 2 minutes. Add date mixture, stirring to combine. Sift in flour, baking powder, cinnamon and ginger, then add almond meal, mixing well to combine.
4 Divide mixture among prepared holes and bake for 18–20 minutes or until puddings are golden and a skewer inserted in centre comes out clean. Cool for 5 minutes before inverting onto a wire rack.
5 Meanwhile, place cream, extra sugar and vanilla in a small saucepan and cook, stirring occasionally, for 3–4 minutes or until sauce has slightly reduced. Serve puddings drizzled with caramel sauce.
Calories 261 cal
Kilojoules 1091 kJ
Total fat 14.1 g
Saturated fat 3.1 g
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