I love sticky date pudding and played around with the flavours to get this decadently comforting date and chestnut self-saucing pudding. The recipe here calls for a 2.5 litre pudding dish but anything from 2.3 – 2.5 litres would be fine. If your oven proof pudding dish doesn’t have the litre capacity printed on the bottom you may need to fill it with water and then pour the water into a measuring jug to work out its capacity.
110 g unsalted butter, softened
2 tbls golden syrup
1 tsp salt
150 g brown sugar
100 g chestnut flour
110 g plain flour
2 tsp baking powder
175 ml milk
90 g whole, peeled and cooked chestnuts, finely chopped
125 g dates, roughly chopped
FOR THE SAUCE
130 g brown sugar
1. Pre-heat the oven to 170C and butter a 2.5 litre capacity oven proof dish.
2. With electric beaters cream the butter, golden syrup, salt and brown sugar for a few minutes until light and fluffy.
3. Add the eggs, one at a time, beating well in between each addition.
4. In a separate bowl whisk together the chestnut flour, plain flour and baking powder.
5. Add half the dry ingredients and half the milk into the butter mix and stir to combine. Then repeat to use up the rest of the flour and milk.
6. Stir through the chestnuts and dates.
7. Spread the mixture into the base of the prepared pudding dish.
8. Sprinkle the extra brown sugar for the sauce over the pudding batter and then gently pour over 375 ml boiling water.
9. Bake in the oven for 45 minutes. Remove from the oven and allow to sit for a few minutes before scooping portions into bowls and serving with runny cream.