Sticky date and walnut self-saucing pudding
White self-raising flour
1 cup(s), (150g)
⅓ cup(s), (75g)
½ cup(s), deseeded, coarsely chopped
2 tbs, chopped
Reduced fat oil spread
¾ cup(s), (185ml)
½ cup(s), (100g)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 2 litre (8-cup) capacity ovenproof dish with oil.
- Combine flour, ⅓ cup (70g) brown sugar, dates and walnuts in a large bowl. Combine milk and half the spread in a jug. Add to flour mixture and stir to combine. Spread batter into prepared dish and smooth the surface.
- Combine 1½ cups (375ml) boiling water, extra brown sugar and remaining spread in a heatproof jug. Gently pour sauce mixture over the back of a metal spoon onto batter. Bake for 35–40 minutes or until pudding is cooked when tested with a skewer. Set aside for 10 minutes to cool slightly. Serve.