Go on, treat yourself to this indulgent, sweet dessert.
Pre-heat oven to 180C. Grease pudding moulds with a little butter and place a piece of baking paper on the base of each one.
Sift together flours, baking powder and salt. In the small bowl of an electric mixer, blitz the chestnuts to a large crumb. Stir the dates through the flour mix and then sift out.
In a separate bowl mix together milk, cream and date syrup.
Beat butter, sugar and salt together until light and fluffy. Add in eggs as well as the extra yolks a little at a time, beating well after each addition. Mix the flour and milk mixtures into the butter mixture in alternating batches. Fold through dates and chestnuts.
Fill moulds ¾ full and cover with foil, tying with string.
Place on a deep tray and pour in enough boiling water to come half way up the sides.
Bake in the oven for 35 – 40 minutes.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
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