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Sticky date and pecan pudding
Sticky date and pecan pudding
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Prep Time:
35 minutes
Cook Time:
74 minutes
Total Time:
109 minutes
Freeze-ahead sticky date dessert for a refreshing and exciting treat!
Ingredients:
  • 375.00 ml roughly chopped pitted dried dates
  • 2.50 gm bicarbonate of soda
  • 100g butter, softened
  • 161.25 gm caster sugar
  • 199.50 gm self-raising flour
  • 187.50 ml pecan nuts, toasted, chopped
  • Double cream, to serve
  • 180.00 gm firmly packed brown sugar
  • 60g butter
  • 300ml pure cream
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced, then generously grease a 6cm-deep, 22cm round cake pan and line the base with baking paper.
  • In a saucepan, simmer dates with 1 3/4 cups of cold water until soft. Remove from heat, stir in bicarbonate of soda, cover, and let stand for 5 minutes. Blend mixture until smooth.
  • Combine butter and sugar using an electric mixer until smooth. Add eggs one at a time (it's okay if the mixture curdles). Transfer to a large bowl and gently mix in flour, pecans, and dates. Pour the batter into the prepared pan.
  • Bake the dish for 1 hour or until a skewer inserted in the center comes out clean. Let it stand for 10 minutes, then transfer it to a wire rack to cool.
  • Prepare the butterscotch sauce: Combine sugar, butter, and cream in a saucepan over medium heat. Cook, stirring gently until the sugar dissolves, about 4 minutes. Let it come to a gentle boil, then lower the heat and simmer until thickened, for about 5 minutes. Serve the pudding with the delicious sauce and a dollop of cream.

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