A warming winter dessert.
- 1 cup (160 g) pitted dates, chopped
- ⅓ cup (75 g) brown sugar
- 1 tsp vanilla essence
- 1 tsp baking powder
- 2 Granny Smith apples, unpeeled, quartered, thinly sliced
- 140 g tub natural apple puree
- 2 eggs, lightly beaten
- 1 cup (150 g) self-raising flour, sifted
- low-fat pouring custard, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place dates, sugar, vanilla and ½ cup water in a small saucepan. Stir on medium heat until mixture boils. Remove from heat and stir in baking powder. Set aside to cool.
Preheat oven to 180°C or 160°C fan-forced. Grease and line an 18cm square cake pan.
Arrange half of apple over base of prepared pan. Stir apple puree and eggs through cooled date mixture until combined. Stir in flour. Pour into pan, taking care not to disturb apples. Smooth top with a spatula and arrange remaining apples on top. Bake for 40-45 minutes, until a skewer inserted comes out clean.
Cool in pan for 5 minutes before turning out onto a serving plate. Serve pudding drizzled with custard if you like.