Name: Date and walnut pudding
Yield: 8 servings
Cuisine: Bake
Ingredients: 200.00 ml water boiled; 175.00 g dates chopped stoned; 50.00 ml butter melted; 125.00 ml brown sugar soft; 2.00 eggs whisked; 5.00 ml vanilla essence; 50.00 g walnuts coarsely chopped; 315.00 ml flour self-raising; 5.00 ml Baking powder; 125.00 ml brown sugar soft; 50.00 ml butter softened; 75.00 ml water cold

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Ingredients (12)

PUDDING

200.00 ml	water — boiled
175.00 g	dates — chopped stoned
50.00 ml	butter — melted
125.00 ml	brown sugar — soft
2.00	eggs — whisked
5.00 ml	vanilla — essence
50.00 g	walnuts — coarsely chopped
315.00 ml	flour — self-raising
5.00 ml	Baking powder

SAUCE

125.00 ml	brown sugar — soft
50.00 ml	butter — softened
75.00 ml	water — cold

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Method:

Preheat the oven to 180 ºC and spray or lightly butter a 1 litre ovenproof dish.
Pour the boiling water over the dates and stand for 20 minutes.
Stir the butter, sugar, eggs and vanilla essence into the date mixture and mix until smooth. Add the nuts.
Sift over the self-raising flour and baking powder and fold in lightly until just blended.
Spoon into the prepared dish and bake for 40 to 45 minutes or until firm.
Meanwhile prepare the sauce by heating the sugar, butter and 75 ml cold water in a small saucepan. Stir until the butter has melted and simmer for 2 to 3 minutes to thicken slightly.
Pour the hot sauce over the cooked pudding as soon as it comes out the oven and serve with thin cream.