Banana & Date Puddings

Preheat oven to 180C (160C fan forced). Spray 4 x 1/2 cup capacity ramekins with cooking spray. Spoon 1 teaspoon of golden syrup into each ramekin and set aside.

Cream Nuttelex and sugar in a medium bowl, using electric beaters, until lightly and fluffy. Add the egg and vanilla and beat to combine. Fold through the flour. Add the banana, dates and milk, stir to combine.

Spoon the pudding mixture evenly among ramekins then cover each dish tightly with foil. Place ramekins into a roasting pan and pour in enough hot water to come 1/3 up the sides of the ramekins.

Bake for 25-30 min or until cooked when tested with a skewer and golden brown. Serve in the ramekins or run a knife around the edges to loosen and turn out onto plates. Serve with low fat vanilla custard.