Steps to Prepare Homemade Spiced Pecan nut and Date pudding in a bundt Cooking Basics for Newbies

Spiced Pecan nut and Date pudding in a bundt Dominique Solomon 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.

Spiced Pecan nut and Date pudding in a bundt is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Spiced Pecan nut and Date pudding in a bundt is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have spiced pecan nut and date pudding in a bundt using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spiced Pecan nut and Date pudding in a bundt:

1. Get 150 g Medjool dates
2. Make ready 300 g self-raising flour
3. Make ready 100 g Butter, melted
4. Prepare 250 ml Milk
5. Get 2 Eggs
6. Prepare 8 ml Vanilla extract
7. Take 125 g Caster sugar
8. Prepare 3 ml Salt
9. Make ready 50 g Pecan nuts, chopped
10. Prepare 10 ml Ground Cinnamon
11. Make ready 5 ml Ground Ginger
12. Make ready 5 ml Ground Cardamom
13. Get 250 ml Brown Sugar
14. Prepare 310 ml Boiling water
15. Prepare 60 ml Sherry or clemengold mandarin juice (I used both)
16. Prepare Smokey salted buttermilk butterscotch sauce to serve

Roughly chop the rest of the dates, then add to the date paste mixture. 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. Pour the batter into the prepared baking tin or dish, sprinkle over brown sugar evenly over the batter.

Steps to make Spiced Pecan nut and Date pudding in a bundt:

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.

Combine the flour, salt, nuts and spices together then fold into the egg mixture. Pour the batter into the prepared baking tin or dish, sprinkle over brown sugar evenly over the batter. Spiced Date and Pecan nut pudding with a salted buttermilk butterscotch sauce. Place date mixture into a large bowl. Blend in flour, eggs and vanilla.

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