On a cold winter day, nothing could be more welcoming than a pudding full of dates and toasted walnuts. It is easy to make and has a lovely moist texture. A tangy pineapple and marmalade sauce makes a perfect accompaniment for this sticky date and walnut pudding.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
Preheat the oven to 350°F (180°C). Lightly grease a 1 litre (1 quart) pudding basin lined with a disc of parchment paper.
Place the dates in a bowl and pour over 2 tablespoons milk. Stir to coat, then leave to soak.
Place the margarine, sugar, eggs and remaining milk in a bowl. Sift over the flour, cinnamon and ginger, and beat with an electric mixer for 2 minutes or until smooth. Fold in the soaked dates and walnuts.
Spoon the mixture into the pudding basin. Set the basin in a baking pan and pour in boiling water to come 1 cm up the sides of the basin. Cover the pan and basin with a tent of foil.
Bake for about 1 hour or until the pudding is lightly risen and a skewer comes out clean. If not, bake a further 10 minutes.
Meanwhile, make the sauce. Drain the pineapple, reserving 2⁄3 cup of the juice. Blend the arrowroot with a little of the juice in a small saucepan, then stir in the remaining juice. Bring to a boil and simmer for 1 minute or until thickened and clear. Stir the pineapple and marmalade into the sauce and simmer for a further 2–3 minutes, stirring occasionally.
Turn the sticky date and walnut pudding onto a serving plate. Spoon a little sauce over and serve with the remaining sauce in a bowl.
Per serving: 382 calories, 6 g protein, 16 g total fat, 2 g saturated fat, 54 mg cholesterol, 55 g total carbohydrate, 42 g sugars, 4 g fibre, 199 mg sodium
Walnuts have a high unsaturated fat content, particularly as linoleic acid. Some studies have suggested that regularly including a small quantity of walnuts in the diet can help to reduce high blood cholesterol levels and reduce the risk of heart attacks.