Spiced Pecan nut and Date pudding in a bundt

Name: Spiced Pecan nut and Date pudding in a bundt
Total time: 2400 s
Yield: 10 servings
Cuisine: South African
Ingredients: 150 g Medjool dates; 300 g self-raising flour; 100 g Butter, melted; 250 ml Milk; 2 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); Smokey salted buttermilk butterscotch sauce to serve

Dominique Solomon @cook_7578122

Cape Town, South Africa

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! :)

Dominique Solomon @cook_7578122

Cape Town, South Africa

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Ingredients

35 - 40 minutes

10 servings

150 gMedjool dates
300 gself-raising flour
100 gButter, melted
250 mlMilk
2Eggs
8 mlVanilla extract
125 gCaster sugar
3 mlSalt
50 gPecan nuts, chopped
10 mlGround Cinnamon
5 mlGround Ginger
5 mlGround Cardamom
250 mlBrown Sugar
310 mlBoiling water
60 mlSherry or clemengold mandarin juice (I used both)
Smokey salted buttermilk butterscotch sauce to serve

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Steps

35 - 40 minutes

1

Preheat oven to 180 degrees C. Lightly grease any dish. I used a Bundt mold.
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.
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.
4

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