1. Preheat the oven to 350°F (180°C). Lightly grease a 1 litre (1 quart) pudding basin lined with a disc of parchment paper.
2. Place the dates in a bowl and pour over 2 tablespoons milk. Stir to coat, then leave to soak.
3. Place the margarine, sugar, eggs and remaining milk in a bowl. Sift over the flour, cinnamon and ginger, and beat with an electric mixer for 2 minutes or until smooth. Fold in the soaked dates and walnuts.
4. Spoon the mixture into the pudding basin. Set the basin in a baking pan and pour in boiling water to come 1 cm up the sides of the basin. Cover the pan and basin with a tent of foil.
5. Bake for about 1 hour or until the pudding is lightly risen and a skewer comes out clean. If not, bake a further 10 minutes.
6. Meanwhile, make the sauce. Drain the pineapple, reserving 2⁄3 cup of the juice. Blend the arrowroot with a little of the juice in a small saucepan, then stir in the remaining juice. Bring to a boil and simmer for 1 minute or until thickened and clear. Stir the pineapple and marmalade into the sauce and simmer for a further 2–3 minutes, stirring occasionally.
7. Turn the sticky date and walnut pudding onto a serving plate. Spoon a little sauce over and serve with the remaining sauce in a bowl.

PER SERVING

382 calories
6 g protein
16 g total fat
2 g saturated fat
54 mg cholesterol
55 g total carbohydrate
42 g sugars
4 g fibre
199 mg sodium

Walnuts have a high unsaturated fat content, particularly as linoleic acid. Some studies have suggested that regularly including a small quantity of walnuts in the diet can help to reduce high blood cholesterol levels and reduce the risk of heart attacks.