Ingredients
- Sponge pudding
- 170 g (6 oz) dried stoned dates, chopped
- 3 tbsp semi-skimmed milk
- 85 g (3 oz) unsalted butter, softened
- 85 g (3 oz) light muscovado sugar
- 2 eggs, lightly beaten
- 115 g (4 oz) self-raising flour
- ¼ tsp ground cinnamon
- ½ tsp ground ginger
- 50 g (1¾ oz) walnuts, toasted and roughly chopped
- Pineapple and marmalade sauce
- 1 can pineapple pieces in natural juice, about 400 g
- 1 tsp arrowroot
- 4 tbsp fine-cut orange marmalade
Description
On A Chilly Winter Day, Nothing Could Be More Welcoming Than A Sponge Pudding Packed With Dates And Toasted Walnuts. This Is Very Easy To Make And It Has A Lovely Moist Texture Achieved By ‘steaming’ The Pudding In A Bain-marie In The Oven. A Tangy Pi
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