Sticky date and walnut pudding - recipe

Ingredients

Recipe , Walnut , Pudding , Sticky , Date

Please Click here if video is wrong

1
In a pan over a low heat, heat half the butter, 110g sugar and all the cream, stirring until the sugar has dissolved.

For this step you'll need:
- 87½g Butter (unsalted)
- 110g Unrefined light muscovado sugar
- 300ml Double cream
2

Bring to the boil and cook for 3 minutes.
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.
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 the remaining sugar with 50g butter until light.

For this step you'll need:
- 100ml Water boiling
- 100g Dates chopped
- ½tsp Bicarbonate of soda
- 50g Butter (unsalted)
5

Preheat the oven to 180°C (160°C fan, gas mark 4)
6
Beat the egg in with the date mixture – don’t worry if it looks curdled.

For this step you'll need:
- 1 Egg(s) (free range) beaten
7
Stir in the flour and walnuts and pour into the dish.

For this step you'll need:
- 110g Self-raising white flour
- 50g Walnuts chopped
8

Bake for about 50 minutes until firm to the touch.
9

Cool in the dish for a few minutes then turn out onto a serving plate.
10

Reheat the sauce and serve with the pudding.

⇐ Sticky ginger cake

Sticky cranberry puddings ⇒