Sticky Date And Pecan Pudding Recipes

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:

• Preheat oven to 180*C/375*F.
• Combine dates and baking soda in a heatproof bowl.
• Pour over 250ml of boiling water.
• Set dates aside till room temperature.
• Cream together butter and sugar in a large bowl till pale.
• Add eggs one at a time, beating until smooth.
• Fold in flour then stir in date mixture, including the water.
• Pour mixture into greased and floured 8 inch deep cake pan and bake for 30-45 minutes until cooked through; set aside for a couple of minutes before turning out.
• To make sauce, combine all ingredients over low heat, stirring until butter has melted.
• Simmer for 5 minutes.
• Serve hot!

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.