Caramel Date Pudding Cake - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0F. Lightly grease an 8-inch square baking pan with no stick cooking spray.
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.
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.
Fold in 1/2 each of the flour and date mixture. Fold in remaining flour and date mixture. Pour into prepared pan.
Bake for 40-45 mins, until toothpick inserted into center comes out clean. Cool in pan on a wire rack.
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.