Date and walnut self-saucing pudding

Date and walnut self-saucing pudding

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

By Sarah Dall Serves: 6

Ingredients

  • 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
  • SAUCE

  • 250ml (1 cup) boiling water
  • 125g brown sugar
  • 40g salted butter
  • 100g walnuts, roughly chopped
  • warm custard, to serve (optional)

Instructions

1

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.

2

Pour the batter into an ovenproof bowl (about 29cm diameter x 20cm height), filling the bowl up to ¾ of the way. Set aside.

3

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.

4

Bake in the preheated oven, about 30 minutes.

5

Serve with the custard alongside, if desired.

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