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Date and pecan nut Bundt cake with butterscotch sauce


Spiced Date Pudding

Ingredients 14
Servings 6
Time 10 min

Ingredients

  • 150
    g
    Medjool dates
  • 100
    g
    butter, melted
  • 250
    ml
    milk
  • 2
    large free-range eggs
  • 8
    ml
    vanilla extract
  • 125
    g
    caster sugar
  • 3
    ml
    salt
  • 300
    g
    self-raising flour
  • 50
    g
    pecan nuts, chopped
  • 10
    ml
    cinnamon
  • 5
    ml
    ground cardamom
  • 250
    g
    sugar
  • 310
    ml
    boiling water
  • 60
    ml
    sherry or orange juice (or a combination of both)
 

Method

35 min
 

Preheat oven to 180 degrees C. Lightly grease a Bundt tin with a little butter.

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 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.

To make the topping: 

Mix together the water and sherry/ 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 and salted butterscotch sauce drizzled over.

Printed with permission from Off Beet Blog

 

Read more on: cakes  |  dates  |  nuts  |  baking
 

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