Low-fat sticky date cake

Preheat oven to moderate, 180°C. Lightly grease and line a 20cm round cake pan with baking paper.

Place dates and bicarbonate of soda in a small saucepan. Pour water over and bring back to the boil on high heat. Stir well, remove from heat and set aside to cool for about 10 minutes.

Meanwhile, in a small bowl, beat spread and sugar together. Add eggs one at a time, beating well after each addition. Beat in vanilla.

Fold half flour into the creamed mixture with half dates and liquid. Fold in remaining flour and date mixture.

Pour into pan, sprinkle with nuts. Bake for 40-45 minutes, until cooked when tested with a skewer. Serve warm pudding with warm sauce(or have them both at room temperature, if preferred).

In a medium saucepan, combine evaporated milk, sugar, corn-flour and vanilla, stirring until smooth. Continue stirring on medium heat until boiling. Reduce heat to low and simmer for 1-2 minutes, until thickened slightly. Serve warm sauce with warm pudding (or have them both at room temperature, if preferred).