Ingredients
Pudding
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250g pitted dates, chopped
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1 tsp bicarbonate of soda
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1 cup (250ml) boiling water
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100g unsalted butter, softened
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1/3 cup (75g) brown sugar, firmly packed
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½ tsp salt
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2 tsp Queen Organic Vanilla Essence
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2 large eggs, lightly whisked
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1 1/2 cups (225) self-raising flour, sifted
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1 ¼ cup (150g) pecans, roughly chopped, keeping some whole
Sauce
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3/4 cup (165g) brown sugar, packed
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1 tbsp (10g) cornflour
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2 cups (500ml) boiling water
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50g unsalted butter, softened
Method - Pudding
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1
In a large bowl combine dates, baking soda and boiling water. Set aside for 15-20 minutes to soften. Mash with a fork.
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2
Preheat oven to 160C (fan forced). Grease a 2L baking dish with butter.
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3
With a hand or stand mixer, beat butter, sugar, salt and Vanilla Essence until well combined and smooth. Add eggs and mix until combined.
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4
Add flour mixing until just combined. Add date mixture and mix well to incorporate. Pour batter into baking dish, top with pecans.
Method - Sauce
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1
Mix together brown sugar and cornflour. Sprinkle over batter.
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2
Mix together boiling water & butter until butter has melted, then pour over the surface of the batter over the back of a dessert spoon. Bake for 35-40 minutes until top has set and an inserted skewer comes out clean. Allow to stand for 5 minutes. Serve warm with ice-cream custard or whipped cream.
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