Ingredients
250g dried pitted dates
75g unsalted butter
200g caster sugar
300g of plain flour, sifted
5g baking powder
5g bicarbonate of soda
2 medium size free range eggs
50g black treacle
5g ground cinnamon
5g ground ginger
100g of broken walnuts, lightly toasted.
How To Make
Pre-heat the oven to 180c.
Line a tin, about 34x24x8cm.
Roughly chop the dates, and bring to the boil in a pan with a little water, the black treacle, and the bicarbonate of soda. Allow to cook out for a few minutes, and remove from the heat. Allow to cool.
Cream the butter and sugar until very pale in colour
Gradually add the sifted flour, baking powder, ground ginger and cinnamon, and stir until the mixture is smooth.
Lightly whisk the eggs, and gradually add to the mixture.
Fold in the lightly toasted walnuts, and tip the mixture into the lined tin. Smooth the surface.
Place the tin into the centre of the oven, and cook for approx. 20 minutes, or until the pudding is firm to the touch.
Remove from the oven, and allow to cool in the tin to warm. Remove, and remove the lining paper.
For the sauce – bring 250g of unsalted butter, 250g of caster sugar and a pint of double cream to the boil, and allow to cook for a few minutes, stirring occasionally.
This dessert has been matched with Brains award winning Dark beer, as the rich, deep flavour perfectly complements the sweet spicy pudding.