Date and Walnut Pudding
This is a family favourite and my goto dessert recipe. Exceedingly simple, we can get as creative as we want and very forgiving. This was taught to me by my grandmother. In those days when eggs were not allowed inside the house, this feisty woman was cooking desserts with them.
Date and Walnut Pudding
This is a family favourite and my goto dessert recipe. Exceedingly simple, we can get as creative as we want and very forgiving. This was taught to me by my grandmother. In those days when eggs were not allowed inside the house, this feisty woman was cooking desserts with them.
Cooking Instructions
- 1
Take a bowl and add the 3-4 TSP sugar and 1 TSP plain water and put it on the gas to caramalise
- 2
Once the sugar gets darker and caramelises, start adding boiling water to it half of it and keep stirring so the caramel doesn't make lumps. Take it off the gas and add the rest of the water.
- 3
To this now add the chopped dates and walnuts and give it a stir so it mix well. Add the baking soda, mix it and keep aside for 10 minutes
- 4
Grease a tin and set the microwave to convection mode at 200°C for pre heat for 10 minutes
- 5
Take the toast and crush it in a mixer so you end up with crumbs shouldn't be too fine.
- 6
In a mixing bowl, break the eggs and mix them till the yolk and whites are mixed. Don't overwork it else the pudding will be dense
- 7
To the bowl now, add room temperature softened butter and give it a mix
- 8
Add the crushed toast and the caramel mix with the dates and walnuts
- 9
Mix well and take a taste. If you think it isn't sweet enough you can add some ground sugar to sweeten it
- 10
Put it into the greased dish and place it in the microwave
- 11
Turn down the temperature to 160°C and keep the timer for 30 minutes
- 12
Remember it's a pudding not a cake hence the knife test will fail. And that is a good sign
- 13
Serve the pudding warm with a dollop of cream and some raspberries or strawberries
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