Name: Sticky nutty pudding with hot caramel sauce
Yield: 8 servings
Cuisine: Bake
Ingredients: 250.00 ml dates chopped; 5.00 ml vanilla essence; 3.00 ml Bicarbonate of soda; 250.00 ml pecan nuts; 90.00 g butter or margarine, melted; 160.00 ml castor sugar; 2.00 eggs lightly beaten; 375.00 ml flour self-raising; 0.00 raspberries to serve; 250.00 ml brown sugar soft; 125.00 g butter chopped; 125.00 ml cream

Recipe Disclaimer

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Ingredients (12)

250.00 ml	dates — chopped
5.00 ml	vanilla — essence
3.00 ml	Bicarbonate of soda
250.00 ml	pecan nuts
90.00 g	butter — or margarine, melted
160.00 ml	castor sugar
2.00	eggs — lightly beaten
375.00 ml	flour — self-raising
0.00	raspberries — to serve

CARAMEL SAUCE

250.00 ml	brown sugar — soft
125.00 g	butter — chopped
125.00 ml	cream

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Method:

Prehat oven to 180 &degC.
Lightly brush eight heatproof moulds (each 250 ml capacity)with melted butter or oil.
Line bases with baking paper.
Brush eight small sheets of foil with melted butter or oil.
Lay a small sheet of baking paper over greased side of each piece of foil and make a pleat down the centre.
Place dates in a bowl and pour in 180 ml boiling water.
Stir in vanilla essence and bicarbonate of soda.
Set aside until mixture becomes frothy.
Lightly roast pecan nuts under a preheated medium grill.
Allow to cool and chop roughly.
Set aside about one third of the nuts to use for garnishing.
Beat butter and sugar until creamy.
Add eggs gradually, beating well between each addition.
Using a large metal spoon, fold in sifted flour, one third at a time.
Stir through chopped nuts and date mixture.
Spoon pudding mixture evenly into prepared moulds and smooth the surfaces.
Cover top of each mould with a piece of the greased foil and paper, foil-side up. Tie with string.
Place moulds in a large, deep baking dish.
Carefully pour boiling water down the sides of the dish to come halfway up the sides of the moulds.
Bake for 40 minutes, or until a skewer inserted into centre of pudding comes out clean.
Leave puddings to cool for five minutes in moulds.
Gently loosen sides of each pudding with a knife before turning out onto a baking dish.
Reduce oven to 160 &degC.
TO MAKE SAUCE:
Place sugar, butter and cream in a small saucepan and stir over low heat for five minutes or until sugar has dissolved.
Spoon 30 ml of sauce over each pudding.
Return puddings to oven for 10 minutes to heat through, then allow to set and absorb some of the sauce.
Serve garnished with raspberries and sprinkled nuts.