Sticky pudding with mandarin sauce
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!
Sticky pudding with mandarin sauce
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
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Preheat the oven to 180°C/350°F/Gas Mark 4 and grease and line a pudding basin.
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Place the chopped dates in a bowl and pour over the milk. Stir and soak for 20 minutes.
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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.
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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.
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Cover the whole thing with a tent of kitchen foil and bake in the preheated oven for 1 hour.
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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.
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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!
