- 200g ready-to-eat stoned dates
Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
- 100g walnuts
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 1 carrot, peeled and coarsely grated in the food processor
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 dessert apple, peeled, cored and coarsely grated in the food processor
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 2 tbsp golden syrup
- 4 tbsp brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 100g cold butter, cut into cubes
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140g golden caster sugar
- 170g self-raising flour
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
For the walnut toffee sauce
Heat oven to 160C/fan 140C/gas 3. Blitz the dates in a food processor until chopped a little, then add the walnuts, carrot, apple, golden syrup and brandy. Pulse a few times until coarsely chopped, but still chunky. Tip in the butter, eggs and sugar and pulse a few times to combine. Finally, add the flour and bicarbonate soda, and keep tapping the pulse button just until everything comes together. Butter and line the base of a 1.5-litre pudding basin with greaseproof paper. Tip the mix in, smooth the top and bake for 1 hr 20 mins –1 hr 30 mins or until a skewer inserted into the pudding comes out almost clean.
To make the sauce, tip the sugar into a frying pan and put over a medium heat. Cook until bubbling and golden. Swirl in the walnuts and, when completely coated, use a slotted spoon to lift them out onto a tray lined with greaseproof paper. Leave to harden; this is the praline. Carefully add the butter and cream to the caramel residue in the pan, return to the heat, bring to a simmer and stir together to make a toffee sauce.
To serve, break the praline into shards. Turn out the pudding, spoon over some sauce and decorate with the praline. Serve with the remaining sauce.
The pudding can be made ahead and kept in the fridge for up to two days or frozen for up to a month. To reheat, defrost if frozen, then simply microwave on Medium for 8-10 mins, until piping hot. Make the praline and sauce up to 12 hrs ahead, then chill the sauce and keep in the fridge, but leave the praline covered at room temp.