Wed, 23 September 2020
We love a good pudding and Catherine Leyden will be making a sweet tooth wonder
Ingredients
• 175g/6oz Odlums Self Raising Flour
• 1 teaspoon Odlums Baking Powder
• 75g/3oz Butter (room temperature)
• 150g/5oz Shamrock Light Muscovado Sugar
• 2 Eggs (beaten)
• 175g/6oz Shamrock Dates (roughly chopped)
• 80g packet Shamrock Chopped Walnuts
• 150ml/¼pt Hot Water
Toffee Sauce
• 125g/4oz Butter
• 175g/6oz Shamrock Light Muscovado Sugar
• 170ml Cream
• 80g packet Shamrock Chopped Walnuts
Method
1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line a 7"/18cm square tin. Put chopped dates into a bowl and pour over the hot water.
2. Place flour, baking powder, butter, sugar and eggs into a large bowl and beat until smooth.
3. Add the dates, water and chopped walnuts and stir until well blended.
4. Transfer to prepared tin and bake in central oven position for 40-50 minutes until well risen, nicely browned and springy to the touch. Turn onto a wire tray to cool.
5. Meanwhile, make sauce by putting all ingredients into a saucepan over a low heat and gently stirring until butter is melted, sugar is dissolved, and sauce has thickened slightly. Do not boil, just allow to simmer.
6. Cut the pudding into 8 squares, place on serving plate and spoon over the toffee sauce.
