Pecan Date Pudding Recipes

Steps:

• In a medium bowl, combine the butter, coconut, flour, pecans and sugar. Spread into an ungreased 15x10x1-in. baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool. , Meanwhile, in a large bowl, beat pudding mix and milk on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. Place half of the pecan mixture in a 13x9-in. dish. Spread pudding mixture over pecan mixture. Top with remaining pecan mixture. Chill until serving.

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. Stir flour mixture into butter mixture with spoon until well mixed (dough will be stiff). Stir in pecans and toffee bits.
• Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Flatten slightly.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Steps:

• In a saucepan, bring 1 cup brown sugar and water to a boil. Cook and stir for 3 minutes. Remove from the heat and add butter; set aside. In a bowl, combine the flour, baking powder, salt and remaining brown sugar. Stir in milk until smooth. add dates and walnuts., Pour hot brown sugar syrup into an 8-in. square baking dish. Spoon batter over syrup. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center of cake topping comes out clean. Serve warm with whipped cream.

Steps:

• First make the topping. Put the butter, double cream and maple syrup together in a small pan and stir over a low heat until well mixed. Bring to the boil, simmer for 1 min, then pour into the base of a buttered 900ml pudding basin.
• Sift the flour into a bowl with the cinnamon and nutmeg. In a separate bowl, beat the butter with the sugar and maple syrup until light and fluffy. Beat in the egg a little at a time. Fold the dry ingredients into the creamed butter and egg mixture, adding the milk to give a soft dropping consistency. Stir in nuts and raisins.
• Spoon the mixture into the basin, then cover with greased greaseproof paper and foil, making a pleat in the centre of both. Tie securely with string.
• Steam the pudding for 1½ hrs, checking regularly to make sure that the pan doesn't boil dry. Turn out and serve with extra warmed maple syrup and a generous helping of double cream.

Steps:

• Grease an 8"x8" baking pan with 1 tablespoon of butter. In a large mixing bowl mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecan, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.
• Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
• Bake in a pre-heated 350 F oven for 30-40 mins, or until set and golden brown on top.
• This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!

Steps:

• In a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted.
• Swirl the butter in the custard cup, coating sides and bottom.
• Pour the excess butter from the custard cup into the beaten egg.
• Stir in the dark corn syrup and vanilla.
• Stir together flour and baking powder.
• Stir flour mixture into egg mixture.
• Gently fold in chopped pecans.
• Pour the pecan mixture into the buttered 15-ounce custard cup.
• Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute.
• Sift a little powdered sugar atop.
• Serve warm with light cream, if desired.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Pour 300ml boiling water over the chopped dates and set aside. Butter a 1.4-litre pudding basin and put a disc of baking parchment in the base. Put the butter, sugar, flour, bicarbonate of soda, mixed spice and eggs into a large bowl, then beat with an electric hand whisk until really well blended. Add the cooled date mixture, then beat again to make a sloppy batter.
• Stir in the fruits, nuts and ginger, then pour into the pudding basin and place on a baking tray. Bake in the oven for 1 hr, cover the top lightly with foil, then return to the oven for 25 mins more until a skewer inserted into the pudding comes out clean.
• Meanwhile, make the brandy syrup. Put the sugar and 50ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven and push a skewer into it in several places. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve.
• Turn out onto a plate, scatter with the pecans and top with the holly sprig, dusted with icing sugar. Serve with good-quality vanilla ice cream.

Steps:

• Put the mixed fruit, halved glacé cherries, mixed peel, carrot, and lemon and orange zest in a bowl with the sugar and spice. Pour in the lemon juice and alcohol, and stir really well. Cover and leave to soak overnight.
• Heat oven to 160C/140C fan/gas 3 and put a full kettle of water on to boil. Grease a 1.5-litre pudding basin and put a disc of baking parchment in the base. Stir the eggs into the fruit mixture, then stir in the chopped nuts, flour and breadcrumbs. Finally, grate in the frozen butter, stirring the mixture frequently so that it evenly disperses.
• For the topping, mix the soft butter and golden syrup together, and spread over the bottom of the basin. Pile in the whole cherries, orange segments and whole nuts, breaking the pecans in half as you add them. Try not to just make a thick layer of fruit and nuts on the base - ease some up the side too. Spoon in the pudding mixture and level the top, then cover with baking parchment and foil. Tie the top with string or an extra-large rubber band, then place in a roasting tin and pour in the water from the kettle. Cover the whole thing with a tent of foil to seal in all the steam, then place in the oven for 6 hrs. This gives a light pudding, so if you prefer a darker one, cook for up to 8 hrs. Will keep in the fridge for 1 month. If you want it to last longer, omit the orange segments.
• To serve, steam in a large pan with an upturned saucer on the base for 2 hrs, then turn out and decorate with holly, if you like. Serve with Brandy syrup cream (see 'Goes well with').

Steps:

• Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
• Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
• Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
• Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
• In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
• Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.