2 oz (50 g) hazelnuts (filberts)
4 oz (100 g) stoned (seeded) dates
1/3 cup (3 fl oz) 90 ml thick honey
2 tbsp (30 ml) lemon juice
2 tbsp (1 oz) 25 g butter butter melted
2 cups (225 g) self raising (self rising) flour, sifted
4 oz (100 g) shredded suet
3/4 cup (50 g) fresh white breadcrumbs
4 oz (100 g) stoned (seeded) dates
1/3 cup (3 fl oz) 90 ml thick honey
2 tbsp (30 ml) lemon juice
2 tbsp (1 oz) 25 g butter butter melted
2 cups (225 g) self raising (self rising) flour, sifted
4 oz (100 g) shredded suet
3/4 cup (50 g) fresh white breadcrumbs
method
1. Place the nuts in a grill pan and toast under the grill, shaking the pan occasionally, until well browned. Rub off the skins and cool.
2. Roughly chop the nuts, snip the dates with damp scissors and mix with the honey, lemon juice and butter.
3. Mix the flour, suet and breadcrumbs together in a bowl. Bind to a soft dough with water.
4. Roll out the pastry large enough to make tour rounds, each progressively larger, to fit a greased 1.1-litre (2-pint) pudding basin.
5. Layer the date mixture and rounds ot pastry in the pudding basin, starting with dates and ending with the largest round of pastry.
6. Cover with greased greaseproof paper and foil, and steam for about 2 1/2 hours.
Turn out and serve with cream, soured cream or custard.
2. Roughly chop the nuts, snip the dates with damp scissors and mix with the honey, lemon juice and butter.
3. Mix the flour, suet and breadcrumbs together in a bowl. Bind to a soft dough with water.
4. Roll out the pastry large enough to make tour rounds, each progressively larger, to fit a greased 1.1-litre (2-pint) pudding basin.
5. Layer the date mixture and rounds ot pastry in the pudding basin, starting with dates and ending with the largest round of pastry.
6. Cover with greased greaseproof paper and foil, and steam for about 2 1/2 hours.
Turn out and serve with cream, soured cream or custard.
serving amount
serves 4
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