Sticky pudding with mandarin sauce

Name: Sticky pudding with mandarin sauce
Prep time: 25 min
Cook time: 1 h
Ingredients: 170 g dried stone dates, chopped; 3 tsp milk; 85 g unsalted butter, softened; 85 g light muscovado sugar; 2 free-range eggs (beaten); 1/4 tsp ground cinnamon; 1/2 tsp ground ginger; 50 g walnuts (chopped); 400 g tinned mandarin pieces ((1 tin)); 1 tsp arrowroot; 4 tbsp Bonne Maman Tangy Mandarin

If you're searching for a pud to serve up for the weekend, this sticky pudding with mandarin sauce ticks all the boxes. Sweet, spiced and moist with a sauce that really packs a punch - this pud could be THE ONE!

Brought to you by Bonne Maman

If you love a good pud, this sticky pudding's for you...

If you're searching for a pud to serve up for the weekend, this sticky pudding with a Tangy Mandarin sauce ticks all the boxes. Sweet, spiced and moist with a sauce that really packs a punch - this pud could be THE ONE! Take a look at the recipe from Bonne Maman below, and get baking!

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8 people

Servings

25 mins

Preparation Time

60 mins

Cooking Time

Ingredients

170 g dried stone dates, chopped
3 tsp milk
85 g unsalted butter, softened
85 g light muscovado sugar
2 free-range eggs (beaten)
1/4 tsp ground cinnamon
1/2 tsp ground ginger
50 g walnuts (chopped)

For the sauce:

400 g tinned mandarin pieces ((1 tin))
1 tsp arrowroot
4 tbsp Bonne Maman Tangy Mandarin

Instructions

Preheat the oven to 180°C/350°F/Gas Mark 4 and grease and line a pudding basin.

Place the chopped dates in a bowl and pour over the milk. Stir and soak for 20 minutes.

Place the butter, sugar and eggs in another bowl. Sift over the flour, cinnamon and ginger and beat with an electric mixer for 2 minutes. Add the soaked dates and walnuts and stir well.

Spoon the mixture into the pudding basin. Place the basin in a roasting tin and pour in just enough boiling water to come just 1cm up the sides of the basin.

Cover the whole thing with a tent of kitchen foil and bake in the preheated oven for 1 hour.

Meanwhile, to make the sauce, drain the canned fruit, reserving 150ml of the syrupy juice. Finely chop the mandarin pieces. Blend the arrowroot with a little of the juice in a small saucepan, then stir in the rest of the juice. Bring to the boil and simmer for 1 minute. Stir in the Tangy Mandarin and simmer for 2 more minutes, stirring occasionally.

Remove the foil from the roasting tin and turn the pudding out on to a serving plate. Spoon a little of the hot sauce over the top, then pour the rest in to a jug and serve with slices of pudding and lots of cream!