Spiced Pecan nut and Date pudding in a bundt
Spiced Pecan nut and Date pudding in a bundt

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, spiced pecan nut and date pudding in a bundt. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Spiced Pecan nut and Date pudding in a bundt is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Spiced Pecan nut and Date pudding in a bundt is something which I have loved my whole life. They’re nice and they look fantastic.

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

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

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