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| 1.
Preheat the oven to 350F. Grease a 5-cup pudding mold and place
a small circle of wax or non-stick baking paper in the base.
Mix the walnuts and dates together and then spoon into the pudding
mold. |
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| 2.
Separate the eggs and
place the yolks in a bowl, with the vanilla and sugar. Place
the bowl over a pan of hot water and whisk until the mixture
is thick and pale. |
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| 3.
Sift
the flour and cocoa into the mixture and fold them in with a
metal spoon. Stir in the milk, to soften the mixture slightly.
Whisk the egg whites until they hold soft peaks and fold them
in. |
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| 4.
Spoon the mixture into the mold and bake for 40-45 minutes,
until the pudding is well risen and serve immediately. |
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