Self-saucing sticky date and pecan pudding

Self-saucing sticky date and pecan pudding

By
From
What's for Dinner?
Serves
4-6
Prep
15 mins
Cooking time
45 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
caster sugar, for sprinkling
175g dried dates, pitted and chopped
1 teaspoon bicarbonate of soda
60g unsalted butter, plus extra, for greasing
250g brown sugar
2 eggs
150g self-raising flour, plus 2 tablespoons extra
60g chopped pecans
3 teaspoons cornflour
2 tablespoons golden syrup
cream, to serve

Method

  1. Preheat the oven to 180°C. Butter a 1 litre ovenproof dish and sprinkle with the caster sugar.
  2. Mix the dates and bicarbonate of soda in a bowl. Cover with 250 ml of boiling water and leave to stand for a few minutes.
  3. Cream the butter with 150 g of the brown sugar until pale and thick. Add the eggs, one at a time, ensuring each one is well incorporated before you add the next. Fold in the flour thoroughly, then fold in the date mixture and the pecans.
  4. Spoon the pudding mixture into the buttered dish. Mix the remaining brown sugar with the cornflour and sprinkle over the pudding. Pour 300 ml of boiling water onto the golden syrup and stir until dissolved, then pour gently over the pudding.
  5. Bake in the oven for 35–45 minute. Check the puddings by inserting a skewer: you want them to be gooey in the middle, but cooked at least 1 cm in from the outer edge. Serve with plenty of cream.

Variations

  • Self-saucing sticky date and hazelnut pudding

    You could swap the pecans for walnuts or hazelnuts.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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