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Sticky Date & Walnut Pudding

Recipe Submitted By: bakingmad

Billington\'s Light Muscovado sugar adds a honey colour and creamy fudge flavour, which works perfectly with the sticky dates!

175 grams	Butter
175 grams	Light Muscovado Sugar (Billington's)
300 ml	Double Cream
100 grams	Dates Chopped
100 ml	Boiling Water
0.50 tsp	Bicarbonate Of Soda
1	Happy Eggs Beaten
110 grams	Self Raising Flour (Allinson Nature Friendly)
50 grams	Walnuts Chopped

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In a pan over a low heat, heat half the butter, 110g (4 oz) sugar and all the cream, stirring until the sugar has dissolved.
Bring to the boil and cook for 3 minutes.
Remove from the heat and pour a little of the sauce into a buttered 1litre (2 pint) deep baking dish to just cover the base.
Pour the boiling water over the dates in a small bowl; add the bicarbonate of soda and leave to stand for 10 minutes, then add and beat the remaining sugar with 50g (2 oz) butter until light. Prehet the oven to 180C/fan 160C/gas mark 4
Beat in the egg with the date mixture - don't worry if it looks curdled.
Stir in the flour and walnuts and pour into the dish.
Bake for about 50 minutes until firm to the touch.
Cool in the dish for a few minutes then turn out onto a serving plate.
Reheat the sauce and serve with the pudding.