Sticky Date & Walnut Pudding
Source of Recipe
Unknown
List of Ingredients
1 cup Dried Pitted Dates, chopped
3 Tbspn Milk
90g Margarine
90g Brown Sugar
2 Eggs, lightly beaten
1 cup Self Raising Flour
1/4 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 cup Walnuts, toasted and roughly chopped
PINEAPPLE & MARMALADE SAUCE
1 can (440g) Pineapple Pieces in natural juice, finley chopped
1 tsp Arrowroot
4 Tbspn Fine Cut Orange MarmaladeRecipe
Preheat oven to 180C. Lightly grease a 900ml pudding basin and line the bottom with a disc of greaseproof paper.
Place the dates in a bowl and pour over 2 tablespoons of the 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 soaked dates and walnuts.
Spoon the mixture into the basin. Set the basin in a baking tin and pour boiling water to come 1cm up the sides of the basin. Cover tin and basin with a tent of foil.
Bake for 1 hour or until the pudding is lightly risen and a skewer comes out clean.
Meanwhile, make the sauce. Drain the pineapple, reserving 2/3 cup of 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 a further 2 - 3 minutes, stirring occassionally.
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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