From episode 4 (season 1) of The Fabulous Baker Brothers.
Steaming does take a while, but the results are unrivaled. We topped ours with a rich sticky toffee sauce for the perfect British pud.
- 100g walnuts, broken up
- 200g self-raising flour
- 1 heaped tbsp light soft brown sugar
- 1 egg
- Zest of 1 lemon
- 150g dates, roughly chopped
- 75g suet
- 2 tbsp black treacle
- 200ml milk
- For the toffee sauce
- 2 tbsp double cream
- 175g butter
- ½ tsp lemon zest
- 1 tbsp black treacle
- 2 tbsp light soft brown sugar
- Good glug of whisky
- Put the walnuts into a bowl with the dates, self-raising flour, suet, sugar, treacle, egg, milk and lemon zest. Mix it all together then pour into a 1½ pint buttered pudding basin.
- Put a greaseproof paper disk on top and wrap the whole thing in cling film. Put an upturned saucer into the bottom of a big pan, put the pudding on top and fill to half way with boiling water. Cover and heat the water until simmering, then allow to simmer and steam gently for 2 hours.
- Place all the ingredients for the sauce in a saucepan and heat gently until everything has melted together.
- Turn the steamed pudding out onto a serving plate and pour over the hot sauce to serve.