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Date and walnut self-saucing pudding

Name: Date and walnut self-saucing pudding
Total time: 45 min
Yield: 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)

April 5, 2024 (Last Updated: April 15, 2024)

The perfect dessert on a cold day!

This date self-saucing pudding studded with nubbly walnuts is the perfect sweet combination! Save this recipe for the perfect dessert to serve on a cosy day after Sunday lunch.

Print Recipe

Date and walnut self-saucing pudding

By Sarah Dall – Serves: 6

Total Time: 45 mins

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

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.