Date and Walnut Pudding Recipe - Steamed Sponge Pudding

Date and Walnut Pudding is a classic British pudding. The steamed sponge pudding technique is the same for all flavors, so let your imagination loose with flavors. The classics include ginger, treacle, lemon or golden syrup. The recipe here combines dates and walnuts and a little lemon to create a delicious and moreish pudding perfect for a winter’s day.

Prep Time: 45 minutes

Cook Time: 2 hours

Total Time: 2 hours, 45 minutes

Ingredients:

• 6 oz. /175g self-raising flour

• Pinch salt

• 3 oz. / 75g shredded suet

• 2 oz. / 50g fine sugar

• 1/4 pint/150ml

• 4 oz. / 100g dates and walnuts chopped

• Zest of 1 unwaxed lemon

Preparation:

• Grease a 1 ½ pint pudding basin with soft unsalted butter.

• Mix the flour, salt, suet, dates, walnut, lemon rind and sugar together. Make a well in the center and add enough milk to create a dropping consistency.

• Place in the pudding basin and smooth the surface with a spoon. Cover the basin with two circles of greaseproof paper secured with kitchen string.

• Steam over rapidly boiling water for 1 ½ to 2 hours. Check frequently to make sure water has not boiled dry - top up with boiling water as needed.

• Serve warm with custard.

Irish Liqueur Bread and Butter Pudding Recipe

A Bread and Butter pudding recipe is one of the easiest puddings to make. It is a great way to use up left over white bread or you can ring the changes by using brown bread, brioche or even stale croissants. The method is the same whichever bread you use. The lovely addition of a cream Irish liqueur makes this Bread and Butter Pudding extra special and a perfect pudding for not only St Patrick's Day, but any day of the year.

Ingredients:

• 2 oz. / 50g soft butter

• 10 slices white bread, cut diagonally across

• 2 oz. / 50g golden raisins/sultanas

• 1 tsp. grated nutmeg

• 1 tsp. cinnamon

• 12 fl oz. / 350 ml milk

• 2 fl oz. / 50 ml heavy/double cream

• 2 large free-range eggs

• 1 oz. / 25g sugar

• 1 tsp. vanilla extract

• 6 tbsp. Irish cream liqueur (Bailey's works well)

Preparation:

Heat the oven 355F/180C/Gas 4.

• Grease a 2 pint/1 liter pie dish with a little of the butter. Spread each of the bread triangles with butter.

• Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins/sultanas evenly over the bread, and then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.

• In a saucepan gently heat the milk and cream - DO NOT BOIL.

• In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract and Irish liqueur until light and airy and pale in color. Pour the warm milk over the eggs and continue beating until all the milk is added.

• Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins.

• Bake the pudding in the hot oven for 40 - 45 mins, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot.

Bread and Butter Pudding reheats well covered with aluminum foil in a hot oven.