Imported from the web

Sticky Date Pudding with Pecan Caramel Sauce

Name: Sticky Date Pudding with Pecan Caramel Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 9 servings
Cuisine: British
Ingredients: 175 g pitted dates (Ordinary dried dates are fine; cut in half to check for pits.); 180 ml water; 1 tsp bicarbonate of soda (Baking soda.); 75 g unsalted butter (Softened, plus extra for greasing the tin.); 150 g light brown sugar; 1 tsp vanilla extract; 2 large eggs (Add one at a time.); 170 g plain flour (Use 1 tablespoon in the batter before adding the eggs; sift the remainder with the baking powder. May be replaced with gluten-free plain flour.); 2 tsp baking powder (Sift with the remaining flour.); 1 tsp psyllium husks (Use whole psyllium husks, not powder; add only for the gluten-free variation with the dry ingredients.); 200 ml thickened cream (Heavy cream.); 80 g brown sugar; 60 g unsalted butter; 60 g pecans (Roughly chopped.)

Imported by Alessia on SeeMeCook

A soft, moist sticky date pudding made with softened dates and brown sugar, served warm with a creamy pecan caramel sauce. The pudding can also be adapted for gluten-free baking with gluten-free flour and psyllium husks.

9 servings55 minBritish

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Ingredients

175 g pitted dates (Ordinary dried dates are fine; cut in half to check for pits.)
180 ml water
1 tsp bicarbonate of soda (Baking soda.)
75 g unsalted butter (Softened, plus extra for greasing the tin.)
150 g light brown sugar
1 tsp vanilla extract
2 large eggs (Add one at a time.)
170 g plain flour (Use 1 tablespoon in the batter before adding the eggs; sift the remainder with the baking powder. May be replaced with gluten-free plain flour.)
2 tsp baking powder (Sift with the remaining flour.)
1 tsp psyllium husks (Use whole psyllium husks, not powder; add only for the gluten-free variation with the dry ingredients.)
200 ml thickened cream (Heavy cream.)
80 g brown sugar
60 g unsalted butter
60 g pecans (Roughly chopped.)

Steps

1
Place the pitted dates in a small saucepan.
2
Pour the water over the dates and bring the mixture to a boil.
3
Add the bicarbonate of soda and stir. Remove the saucepan from the heat; the mixture will foam up.
4
Set the date mixture aside for 15 minutes so the dates can soften.
5
Preheat the oven to 160°C (320°F) fan-forced or 180°C (350°F) conventional.
6
Lightly grease a 22 cm (8.5-inch) square cake tin. Line the base with baking paper if desired.
7
In a large bowl, cream the softened butter and light brown sugar together until pale and fluffy.
8
Beat in the vanilla extract.
9
Add 1 tablespoon of the flour and stir it in; this helps stabilize the eggs.
10
Add the eggs one at a time, mixing well after each addition.
11
Sift in the remaining flour and the baking powder.
12
For the gluten-free variation, add the whole psyllium husks with the dry ingredients.
13
Gently stir the softened dates and their liquid through the batter until combined.
14
Pour the batter into the prepared cake tin.
15
Bake for 35–40 minutes, or until a skewer inserted in the center comes out clean.
16
If the top begins to brown too quickly, loosely cover it with baking paper or foil while it finishes baking.
17
While the pudding bakes, place the cream, brown sugar, and butter for the sauce in a small saucepan.
18
Heat the sauce gently over medium heat, stirring until the butter melts.
19
Bring the sauce to a gentle boil, then remove it from the heat. It will thicken slightly as it cools.
20
Stir the chopped pecans into the warm caramel sauce.
21
While the pudding is warm, spoon some pecan caramel sauce over it so the sauce can soak in.
22
Slice and serve with the remaining sauce and whipped cream, pouring cream, custard, or ice cream.

Notes

Storage: Refrigerate for up to 3 days and reheat gently in the microwave. The pudding can be frozen for up to 3 months; thaw and reheat before serving. For gluten-free baking, use gluten-free plain flour with whole psyllium husks. The recipe can be doubled with an appropriately sized pan; it may require a few extra minutes in the oven. Serving accompaniments such as whipped cream, pouring cream, custard, or ice cream are suggested by the source but are not included in the ingredient quantities.