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Date And Walnut Bread Pudding




Source of Recipe


by The Flour Advisory Bureau


List of Ingredients




225g/8oz brown bread, broken into small pieces
300ml/� pint milk
125g/4oz dates, chopped
85g/3oz toasted walnuts, chopped
85g/3oz soft light brown sugar
125g/4oz softened butter or margarine
1 egg
11 tsp mixed spice
1 tbsp demerara sugar
4 tbsp cr�me fra�che
2 tbsp golden syrup
icing sugar


Recipe



1. Preheat the oven to 180C/350F/Gas 4.
2. Soak the bread in the milk for approximately 30 minutes. Beat the bread mixture until smooth.
3. Add the dates, 55g/2oz of the walnuts, 55g/2oz of the brown sugar, 55g/2oz of the butter, the egg and mixed spice. Mix well and pour into a greased 18cm/7in square cake tin.
4. Sprinkle with demerara sugar and bake for 75 minutes.
5. To make the sauce, melt together the cr�me fra�che, remaining sugar, butter and walnuts and the golden syrup. Bring to the boil and cook for 2 minutes, stirring until golden.
6. Cut bread pudding into six pieces. Dust with icing sugar and serve hot or cold with the sauce.