Josh Eggleton’s Sticky Walnut Pudding

30 Minutes prep, 50 Minutes cook

Serves 12

Ingredients

For the walnut pudding

150ml water

250ml beer

160g dates

50g treacle

65g butter

1 ½ tbsps bicarbonate of soda

205g soft dark sugar

2 tsps mixed spice

1 ½ tsps ground ginger

50g chopped walnuts

160g self raising flour

3 free-range eggs

For the beer glaze

120ml stout beer

160g caster sugar

For the salted butterscotch sauce

100g butter cubed

100g soft dark brown sugar

100ml double cream

5g sea salt

Method

Preheat the oven to 170°C/Fan 150°C/Gas 3 and place the water, beer, dates and treacle into a pan and bring to the boil for 2 minutes.

Place the butter, sugar, flour, spices and eggs into a blender and mix in to form paste.

Pour in the hot beer and date mix into the paste and mix for 30 seconds until combined. Add the bicarbonate of soda and mix for a few seconds. Pour into a 26cmx39cmx6cm lined tin and stir in the walnuts.

For the beer glaze, place all ingredients in to a pan and bring to the boil and cook until the sugar has dissolved. Once the cake is cooked, prick well with a fork and brush on the glaze.

To make the sauce bring the sugar, butter and cream up to the boil whilst whisking. Once hot add salt to taste. To serve top with ice cream and candied walnuts.