1. Pre-heat oven to 180. Coat a 12 muffin tin with cooking spray.
2. Chop dates and place in a medium saucepan with water, for 5 minutes or until soft. Stir in vanilla essence and bicarbonate of soda. Allow to cool slightly.
3. Beat together low fat spread and sugar till pale and creamy. Gradually add eggs. Stir in cooled date mixture.
4. Fold in flour. Spoon evenly into prepared muffin tin. Bake for 20-25 minutes or until the puddings spring back when lightly touched. Cool in tin for 5 minutes. Serve warm with low fat ice cream and drizzle with caramel topping.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 12|
|Calories from Fat: 96 (26%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 176.3mg||54 %|
|Sodium 777.3mg||27 %|
|Potassium 248.8mg||7 %|
|Total Carbohydrate 61.6g||18 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 59.2g|
|Protein 9g||13 %|
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Calories per serving: 370
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