Sticky date and walnut sponge is made with handfuls of dates and is smothered in a sticky sweet sauce. This pudding is really simple to make and is the perfect treat for dessert after your Sunday lunch. If you want, serve this pud with homemade custard.
- 200g pitted dates, chopped
- 1tsp bicarbonate of soda
- 75g low fat spread (flora light)
- 80g dark muscovado sugar
- 4 medium free range eggs
- 180g self-raising flour
- For the sticky sauce:
- 25g low fat spread
- 50g dark muscovado sugar
- 35g pecan pieces
- 1tsp cornflour
- 250ml can light evaporated milk
Heat dates with 125 ml water. Simmer gently until soft, about 5 mins. Cool.
Heat oven to 180C/350F/Gas mark 4. Grease and line a 20cm square cake tin with baking paper. Put dates in a food processor with remaining cake ingredients, whizz until smooth, about 2 mins. Spoon into the tin, smooth the surface and bake for 30 mins until just springy to the touch.
For the sauce, melt together the spread and sugar until the sugar has dissolved, increase heat and bubble for a few mins. Add the oecans to cook for a min. Mix the cornflour with a splash of the milk until smooth, mix with remaining milk, then add to the pan. Heat gently for 2-3 mins until thickened slightly.
Cut the cake into 9 squares and serve with a little sauce poured over.
Top tip for making Sticky date and walnut sponge
To freeze extra portions, put cake into zip lock bags for up to 3 months. Defrost thoroughly before microwaving each portion for 20-30 seconds until hot and pouring over fresh sauce.