Spiced Pecan nut and Date pudding in a bundt

Name: How to cook Spiced Pecan nut and Date pudding in a bundt - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Dominique Solomon

Spiced Pecan nut and Date pudding in a bundt

This recipe is adapted from Pick n Pay's Freshliving magazine and is one of my favourite desserts. I love the sticky sweet caramel flavour of dates coupled with the bold nutty flavours of the pecan nut. This is a match made in heaven. The photos are taken by me and is featured on my blog too. Enjoy! :)

Ingredient

Food ration :

10 servings

Cooking time :

35 - 40 minutes

150 g

Medjool dates

300 g

self-raising flour

100 g

Butter, melted

250 ml

Milk

Eggs

8 ml

Vanilla extract

125 g

Caster sugar

3 ml

Salt

50 g

Pecan nuts, chopped

10 ml

Ground Cinnamon

5 ml

Ground Ginger

5 ml

Ground Cardamom

250 ml

Brown Sugar

310 ml

Boiling water

60 ml

Sherry or clemengold mandarin juice (I used both)

Cooking instructions

* Step 1

Preheat oven to 180 degrees C. Lightly grease any dish. I used a Bundt mold.

* Step 2

Whisk eggs and sugar until light and fluffy. Using a blender, blitz half of the dates together with the melted butter until a paste-like consistency is achieved. Roughly chop the rest of dates, I did this for extra texture in the pudding. Add this to the date paste.

* Step 3

Add the date mixture, milk, vanilla extract to the egg mixture. Combine the flour, salt, nuts and spices together then fold into the egg mixture.

* Step 4

Pour the batter into the prepared baking tin or dish, sprinkle over brown sugar evenly over the batter.

* Step 5

To make the topping, mix together the water and sherry/mandarin or orange juice, pour over the back of a spoon to cover the pudding. Bake the pudding for 35 minutes or until just cooked. Serve with cream or ice cream if you wish and the salted buttermilk butterscotch sauce drizzled over and garnish with a few chopped pecan nuts.