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Sticky Date Cake Pudding

Sticky Date Cake Pudding

120g dates, pitted and chopped
1 1/2 cups hot black tea
1 tablespoon oil
1/2 cup Splenda OR sugar substitute
2 eggs, lightly beaten
1 tablespoon vanilla
1/2 cup low-fat milk
2 cups self-raising flour, sifted
1/4 teaspoon baking powder

1. Preheat oven to 180°C Grease and line a 25 cm x 15 cm loaf tin.
2. Place dates, tea and oil in a saucepan and bring to the boil. Simmer for 3-4 minutes. Remove from heat and allow to cool.
3. In a mixing bowl, combine eggs, milk, sugar and vanilla. Fold in sifted flour and baking powder. Pour in date mixture and mix until just combined.
4. Pour into prepared tin and bake for 35-40 minutes.

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