- Preheat the oven to 180°C/350°F/Gas Mark 4 and grease and line a pudding basin.
- Place the chopped dates in a bowl and pour over the milk. Stir and soak for 20 minutes.
- Place the butter, sugar and eggs in another bowl. Sift over the flour, cinnamon and ginger and beat with an electric mixer for 2 minutes. Add the soaked dates and walnuts and stir well.
- Spoon the mixture into the pudding basin. Place the basin in a roasting tin and pour in just enough boiling water to come just 1cm up the sides of the basin.
- Cover the whole thing with a tent of kitchen foil and bake in the preheated oven for 1 hour.
- Meanwhile, to make the sauce, drain the canned fruit, reserving 150ml of the syrupy juice.
- Finely chop the mandarin pieces. Blend the arrowroot with a little of the juice in a small saucepan, then stir in the rest of the juice.
- Bring to the boil and simmer for 1 minute. Stir in the marmalade and simmer for 2 more minutes, stirring occasionally.
- Remove the foil from the roasting tin and turn the pudding out on to a serving plate. Spoon a little of the hot sauce over the top, then pour the rest in to a jug and serve with slices of pudding and lots of cream.
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This delicious sticky pudding is the perfect comfort food - and great for Sunday lunch afters
170g dried stoned dates, chopped 3tbsp milk 85g unsalted butter, softened 85g light muscovado sugar 2 eggs, beaten 115g self-raising flour ¼tsp ground cinnamon ½ tsp ground ginger 50g walnuts, chopped For the sauce: 1 x 400g can mandarin pieces 1tsp arrowroot 4tbsp Bonne Maman Mandarin Marmalade
Time: 25 mins Serves: 8 Nutrition: n/a