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Sep 13

Sticky Date & Pecan Pudding with Butterscotch Sauce

 

 

 

 

As part of my ‘Going British’ month, I have decided to do a couple of classic puddings. If there is one thing the Brits do well it’s pudding. The winter months are fast approaching; so ever the eternal pessimist, I am starting on my winter warmers early. I knew I wanted to make a sticky date and pecan pudding but I have never made one before so some research needed to be done. What I came up with was pure brilliance!!

 

MAKE ENTIRE PUDDING IN ONE BLENDER!

 

 

Yes, you heard me. No fuss, no mess, one easy clean up. Here’s how.

 

 

 

 

 

 

Sticky Date & Pecan Pudding:

  • 150g dried dates, coarsely chopped
  • 50 g toasted pecans
  •  1 teaspoon bicarbonate soda
  • 1 cup boiling water
  • 60g butter, softened
  • 1 cup packed brown sugar
  • 1 cup self raising flour
  • 2 eggs, lightly beaten

 

 

1. Preheat oven to 180°c.  Grease a 1/3 cup capacity muffin tray or a single pudding mould liberally. If you use a non stick pan then you’ll be fine. Me, I used an aluminium pudding pan, and I had trouble unmoulding in the end despite spraying with cake-release.

 

2. Deseed and cut each date into three pieces with kitchen scissors. Then place dates, bicarbonate soda and boiling water into a heatproof jug; stand for 10 minutes to soften. The soda is meant to work on the dry dates and soften them. Once they are soft carefully pour everything into a blender jug. Place lid on jug and pulse three times. A food processor will do as well.

 

3. Add butter and sugar and pulse 2-3 times more; add flour, toasted pecans and eggs and pulse mixture until just combined.  Do not over process. Scrape down sides of jug if necessary.

 

4. Divide mixture evenly between 12 holes of the muffin tray (or pudding mould) and bake for about 25 -30 minutes until cooked when tested with a wooden skewer.  Remove from oven and stand for 5 minutes before turning out onto a wire rack. If using a single pudding mould baking times may vary.

 

 

 

 

 

Butterscotch sauce

  • 1  cup firmly packed brown sugar
  • 100ml pouring cream
  • 125g butter

 

 

1. Place the sugar and butter into a small saucepan and put it on medium heat. When everything is coming together in a sticky mass, turn up the heat to boil. The sugar and butter will turn very bubbly. Please be careful when making this sauce … molten sugar is SUPER hot.

 

2. After a couple of minutes pour the cold cream into the pan of bubbling goo. The sauce with bubble up even more so be careful when doing this. Immediately whisk in the cream to get a nice velvety sauce for your pudding. This mixture will thicken once it has cooled slightly.

 

 

 

My prefered way of consuming this delectable dessert would be to have the pudding warm, topped with a good scoop of vanilla ice cream and only a little drizzle of the butterscotch sauce coz it’s really sweet. However, this pudding came out super moist and fluffy; a 100% success on the first try.  Definitely a winner. This one is definitely a must-have on your winter table.

 

 

For the photography I wanted the butterscotch sauce to sit next to the pudding in a cute little pouring jug … like a little mini one with a spout. I don’t own one so I went out to the dollar store to find it. Zilch. I didn’t find anything suitable … so, frustrated by all my wasted effort I came home with a new lamp instead. YAY! R, however, did not share my sentiments. Humpff …! But what does he know about lamps anyway. By the way, that’s my new lamp in the picture below.  **hugs self**

 

 

 

 

 

Anyway, I really hope you give this recipe a go coz you’d be mad not to. It’s so very satisfying; you won’t regret it. Not bad for a one-blender pudding.

 

 

 

~ ENJOY!! ~

 

 

 

 

 

 

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Permanent link to this article: http://foodflurries.com/sweet/sticky-date-pecan-pudding-with-butterscotch-sauce

1 comment

  1. sirbunnz

    Bloody delicious! 🙂

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