Date and Walnut Steamed Sponge Pudding

Essentially the method for a steamed sponge pudding is the same; but let your imagination loose with the flavours you add to it. Classics include ginger, treacle, lemon or golden syrup. The recipe here combines dates and walnuts and a little lemon to create a delicious and moreish pudding perfect for a winter’s day.

 Basic sponge mixture

 175g (6oz) self raising flour

 Pinch salt

75g (3oz) shredded suet

50g (2oz) unrefined caster sugar

150ml (1/4 pint) milk

Flavouring

100g (4oz) dates and walnuts chopped

Grated rind of 1 unwaxed lemon

Method

 Grease a 1 ½ pint pudding basin with soft unsalted butter.

 Mix the flour, salt, suet, dates, walnut, lemon rind and sugar together. Make a well in the centre and add enough milk to create a dropping consistency.

 Place in the pudding basin and smooth the surface with a spoon. Cover with two circles of greaseproof paper secured with kitchen string.

Steam over rapidly boiling water for 1 ½ to 2 hours.

Serve warm with custard.