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! :)
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! :)
Cooking Instructions
- 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.
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