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Sticky Date Pudding with Walnuts

The classic sticky date pudding is accompanied by a tangy pineapple and marmalade sauce which is the perfect accompaniment.

Ariana Klepac

Ingredients
Serves: 8 

  • 1 cup dried pitted dates, chopped
  • 3 tablespoons low-fat milk
  • 90g unsalted butter
  • 90g brown sugar
  • 2 eggs, lightly beaten
  • 1 cup self-raising flour
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 cup walnuts, toasted and roughly chopped
  • pineapple and marmalade sauce
  • 1 can (440g) pineapple pieces in natural juice, finely chopped
  • 1 teaspoon arrowroot
  • 4 tablespoons fine-cut orange marmalade

Directions
Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

  1. Preheat the oven to 180 degrees C. Lightly grease a 900ml pudding basin and line the bottom with a disc of greaseproof paper.
  2. Place the dates in a bowl and pour over 2 tablespoons milk. Stir to coat, then leave to soak.
  3. Place the margarine, sugar, eggs and remaining milk in a bowl. Sift over the flour, cinnamon and ginger, and beat with an electric mixer for 2 minutes or until smooth. Fold in the soaked dates and walnuts.
  4. Spoon the mixture into the pudding basin. Set the basin in a baking tin and pour in boiling water to come 1 cm up the sides of the basin. Cover the tin and basin with a tent of foil.
  5. Bake for about 1 hour or until the pudding is lightly risen and a skewer comes out clean. If not, bake a further 10 minutes.
  6. Meanwhile, make the sauce. Drain the pineapple, reserving 2/3 cup of the juice. Blend the arrowroot with a little of the juice in a small saucepan, then stir in the remaining juice. Bring to the boil and simmer for 1 minute or until thickened and clear. Stir the pineapple and marmalade into the sauce and simmer for a further 2–3 minutes, stirring occasionally.
  7. Turn the pudding onto a serving plate. Spoon a little sauce over and serve with the remaining sauce in a bowl.

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