Sticky Date and Walnut Pudding
2 Reviews
About the bake
Our Date and Walnut Pudding recipe is wonderfully rich and sticky, almost like a Sticky Toffee Pudding but with a few more dates thrown for good measures. The sauce is part of the pud so when you turn it out upside down you get a tasty rich sauce on top of a sticky sweet pudding. Don't worry if the mixture looks curdled, once baked the pudding will turn out just fine. If you're looking for an alternative treat for the festive season why not turn it into a Date and Walnut Christmas Pudding with a little brandy added to the mix?
Ingredients
- 175gUnsalted Butter (softened)Ā
- 175gBillington's Unrefined Light Muscovado SugarĀ
- 300mlDouble creamĀ
- 100gDates (chopped)Ā
- 100mlWater (boiling)Ā
- 0.5 tspBicarbonate of sodaĀ
- 1Egg(s) (free range) (beaten)Ā
- 110gAllinson's Self Raising FlourĀ
- 50gWalnuts (chopped)Ā
Method
Step 1
In a pan over a low heat, heat half the butter, 110g sugar and all the cream, stirring until the sugar has dissolved.
Step 2
Bring to the boil and cook for 3 minutes.
Step 3
Remove from the heat and pour a little of the sauce into a buttered 1 litre (2 pint) deep baking dish to cover the base.
Step 4
Pour the boiling water over the dates in a small bowl. Add the bicarbonate of soda and leave to stand for 10 minutes, before beating together the remaining sugar and butter until light.
Step 5
Preheat the oven to 180Ā°C (160Ā°C fan, gas mark 4)
Step 6
Beat the egg in with the date mixture - don't worry if it looks curdled.
Step 7
Stir in the flour and walnuts and pour into the dish.
Step 8
Bake for about 50 minutes until firm to the touch.
Step 9
Cool in the dish for a few minutes then turn out onto a serving plate.
Step 10
Reheat the sauce and serve with the pudding.