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Units Scale
For the pudding:
- 175g stoned dates
- 1/4 teaspoon bicarbonate of soda
- 50g walnuts
- 125g softened butter
- 125g dark muscovado sugar
- 2 eggs
- 125g self-raising flour
- 1/4 teaspoon ground cloves
For the sauce:
- 25g walnuts
- 75g light muscovado sugar
- 50g butter
- 2 tablespoons of rum or brandy
Instructions
- First, preheat the oven to 375°F. Chop the dates and place them in a heatproof bowl; add 150ml of boiling water; and add the bicarbonate soda. Next, chop the walnuts and set them aside.
- Cream the sugar and butter until light and fluffy. Add the eggs and beat well. (Note: dark muscovado sugar does not cream together as well as caster sugar.) A few lumps are okay.
- Next, add the flour and cloves and fold into the mixture. Then, add the dates and the water, as well as the walnuts. Stir until well combined.
- Put the pudding bowls in a shallow ovenproof dish, then divide the mixture between the molds. Fill the dish halfway with boiling water. Then place it in the oven for 40 minutes until springy to the touch.
- When cooked, allow it to stand for 10 minutes, then remove it from the molds. Then, to make the sauce, finely chop the walnuts and place them in a saucepan with the remaining ingredients. Heat gently while stirring until combined. Spoon the sauce over the puddings when ready to serve.
Notes
Equipment:
- 6 silicone pudding molds
- 1 ovenproof baking dish or roasting pan
These puddings can be frozen for up to two months and reheated on low heat or in the microwave. The sauce lasts for 2 weeks in the fridge.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven bake