Date And Walnut Pudding Recipe

Date And Walnut Pudding Ingredients

• 

  Date And Walnut Pudding Recipe

  1 cup dried pitted dates, chopped

• 3 tablespoons low-fat milk
• 90 g reduced-salt margarine
• 90 g 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 (440 g) pineapple pieces in natural juice, finely chopped
• 1 teaspoon arrowroot
• 4 tablespoons fine-cut orange marmalade

How to make Date And Walnut Pudding

• Preheat the oven to 180°C. Lightly grease a 900 ml pudding basin and line the bottom with a disc of greaseproof paper.
• Place the dates in a bowl and pour over 2 tablespoons milk. Stir to coat, then leave to soak.
• 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.
• 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.
• 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.
• 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.
• Turn the pudding onto a serving plate. Spoon a little sauce over and serve with the remaining sauce in a bowl.

• Date And Walnut Pudding is ready to serve.

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