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
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Ingredients
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
Method
Caramel pecan and date pudding
- 1Preheat the oven to 180°C (160°C fan-forced). Grease a 2-litre (8-cup) shallow ovenproof dish.
- 2Combine flour, baking powder, sugar, butter, milk, dates and pecans in a medium bowl. Spread mixture into dish.
- 3To make caramel sauce, combine all the ingredients in a medium heatproof jug; stir until sugar has dissolved.
- 4Pour 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.
Notes
Not suitable to freeze or microwave.