Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Sticky date and walnut self-saucing pudding by WW

Sticky date and walnut self-saucing pudding

11
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
8
Difficulty
Moderate
On colder nights, a bowl of pudding and ice-cream is as cosy as a warm blanket. Go nuts for this pudding.

Ingredients

White self-raising flour

1 cup(s), (150g)

Brown sugar

⅓ cup(s), (75g)

Dried dates

½ cup(s), deseeded, coarsely chopped

Walnuts

2 tbs, chopped

Reduced fat oil spread

2 tbs

Skim milk

¾ cup(s), (185ml)

Brown sugar

½ cup(s), (100g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 2 litre (8-cup) capacity ovenproof dish with oil.
  2. 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.
  3. 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.

Notes

SERVING SUGGESTION: No-added-sugar vanilla ice-cream.

You might like

You might like