Sticky Date and Pecan Pudding
Ingredients
250g pitted dates, roughly chopped
1 tsp bicarbonate of soda
250 ml boiling water
40g brown sugar
80g unsalted butter, at room temperature
2 large eggs, at room temperature
185g cake flour
1 1/2 tsp baking powder
1 cup raw pecans
Butterscotch Sauce
200g muscovado sugar
250 ml pouring cream
1 tsp vanilla extract
70g unsalted butter
Pinch of salt
Ice cream, to serve
Method
Preheat oven to 180°C. Prepare a square 20×20 cm baking tin with baking paper and set aside.
Place chopped dates in a bowl, add bicarbonate of soda, and pour over boiling water. Allow to stand for 10 minutes till softened, then mash well.
In a seperate bowl add butter and sugar, and beat until combined and smooth. Add the eggs, and beat until incorporated.
Add flour and baking powder across the surface. Mix until flour is incorporated.
Add the mashed dates and pecans, and mix until combined.
Pour batter into the baking tin, and bake for 25 – 30 minutes, or until the skewer inserted into the centre comes out clean.
Once baked, poke holes through the pudding sponge. Pour over half the butterscotch sauce and allow to soak in for 10 minutes.
While still warm, cut into squares and serve with vanilla ice cream and the remaining butterscotch sauce and enjoy!
Butterscotch Sauce:
Place all ingredients in a saucepan over medium heat. Bring to a gentle simmer for 4-5 minutes before removing from the heat.
The Tocka Blog 