?Sticky pudding with Mandarin sauce

?Sticky pudding with Mandarin sauce


  1. Preheat the oven to 180°C/350°F/Gas Mark 4 and grease and line a pudding basin.
  2. Place the chopped dates in a bowl and pour over the milk. Stir and soak for 20 minutes.
  3. 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.
  4. 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.
  5. Cover the whole thing with a tent of kitchen foil and bake in the preheated oven for 1 hour.
  6. Meanwhile, to make the sauce, drain the canned fruit, reserving 150ml of the syrupy juice.
  7. 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.
  8. Bring to the boil and simmer for 1 minute. Stir in the marmalade and simmer for 2 more minutes, stirring occasionally.
  9. 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