This healthier version of a good old-fashioned British pudding is too good to resist. Moist warm date sponge served with a light creamy toffee sauce will have your family and friends coming back for seconds. I made double the amount of sauce as we really love it.

The sponge also freezes very well which makes it a great make ahead dessert and great to fall back on over Christmas just served with cream or custard if that’s all you have.

Serves 6

Low – calorie cooking spray

175g stones dates, chopped

1tsp of bicarbonate of soda

175g self – raising flour

175g dark muscovado sugar

50g low fat spread

3tbs skimmed milk

1tsp vanilla extract

2 medium egg whites whisked to soft peaks.

Sticky sauce

1tbs dark muscovado sugar

1tbs golden syrup

4tbs virtually fat – free fromage frais

Method

Preheat the oven to 190c, gas 5, 375f, spray a 20cms x 20cms square cake tin with low – calorie cooking spray and line the base with non – stick baking paper.

Place the dates in a small pan with 200ml of water, bring to the boil and simmer for 5 minutes, when most of the water has been absorbed stir in the bicarb of soda.

Place the flour, sugar and low – fat spread in a bowl and rub together until the fat has been incorporated into the flour and the mixture is crumbly. Stir in the milk, vanilla, and dates then fold in the lightly beaten egg whites.

Spoon the mixture into the cake tin level the surface and bake for 35 minutes until golden brown and soft to touch.

To make the sauce place all the ingredients in a small pan and heat gently until melted and smooth, do not allow the mixture to boil.

Serve the pudding warm with the sauce drizzled over the top.