Caramel pecan and date pudding

This delicious pudding mixes a sweet, oozing caramel sauce with crunchy pecans and chewy dates.

  • 1 hr preparation
  • Serves 6
  • Print


Caramel sauce
  • 1/2 cup (110g) firmly packed brown sugar
  • 1 3/4 cup (430ml) boiling water
  • 50g butter, chopped
Pecan and date pudding
  • 1 cup (150g) self-raising flour
  • 1/2 teaspoon baking powder
  • 1/2 cup (110g) firmly packed brown sugar
  • 20 gram butter, melted
  • 1/2 cup (125ml) milk
  • 1/2 cup (70g) finely chopped seedless dates
  • 1/2 cup (50g) pecans, finely chopped
  • extra pecans and brown sugar, to serve


Caramel pecan and date pudding
  • 1
    Preheat the oven to 180°C (160°C fan-forced). Grease a 2-litre (8-cup) shallow ovenproof dish.
  • 2
    Combine flour, baking powder, sugar, butter, milk, dates and pecans in a medium bowl. Spread mixture into dish.
  • 3
    To make caramel sauce, combine all the ingredients in a medium heatproof jug; stir until sugar has dissolved.
  • 4
    Pour caramel sauce slowly over the back of a spoon onto mixture in dish. Bake for about 45 minutes or until surface is firm. Stand for 2 minutes before serving. Scatter with extra pecans and brown sugar.


Not suitable to freeze or microwave.

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