A delicious pudding, perfect for serving after Sunday lunch.
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Date and walnut self-saucing pudding
DATE AND WALNUT BASE
- 180g self-raising flour
- 2g (1 tsp) ground cinnamon
- 160g brown sugar
- 50g salted butter, melted
- 180ml full-cream milk
- 155g (1 cup) dried pitted
- dates, finely chopped
- 250ml (1 cup) boiling water
- 125g brown sugar
- 40g salted butter
- 100g walnuts, roughly chopped
- warm custard, to serve (optional)
For the date and walnut base, preheat the oven to 180°C. Whisk the flour, ground cinnamon and 160g brown sugar together in a large bowl. Fold in the 50g melted butter and milk. Add the chopped dates and stir until well combined.
Pour the batter into an ovenproof bowl (about 29cm diameter x 20cm height), filling the bowl up to ¾ of the way. Set aside.
For the sauce, place the boiling water, 125g brown sugar and 40g butter in a small pot. Bring to a boil over medium heat. Remove from heat and pour the sauce over the back of a metal spoon onto the date and walnut base. Top with the chopped walnuts.
Bake in the preheated oven, about 30 minutes.
Serve with the custard alongside, if desired.