Name: Sticky date and walnut sponge recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves: 9
Ingredients: 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

By GoodtoKnow

published 4 December 2014

in Recipes

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.

Ingredients

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

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Method

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.

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