Date & Walnut Bread Pudding with Butterscotch Sauce

Method

Pre-heat oven to 180°C/350°F/gas mark 4. Break bread up into small pieces and soak in milk for about ½ hour. Beat bread mixture until smooth. Add dates, 55g/2oz of the walnuts, 55g/2oz of the soft brown sugar, 55g/2oz of the butter, beaten egg and mixed spice. Mix well. Pour into a greased 18cm/7" square cake tin. Sprinkle with demerara sugar and bake for 1 ¼ hours. For the sauce; melt together crème fraiche, remaining sugar, butter and walnuts, and add golden syrup. Bring to the boil and cook for 2 minutes, stirring until golden. Cut bread pudding into six. Dust with icing sugar and serve, either hot or cold with butterscotch sauce. PER SERVING 500 Kcal, fat 32g, saturated fat 14.4g, salt 0.8g, sugar 48.4g, sugar 33.7g, fibre 2.2g