Date, Pecan & Sherry Pudding
Serves 10-12
Ingredients
PUDDING:
- 350g dates, depipped and diced
- 5ml bicarbonate of soda
- 250ml boiling water
- 125g butter, at room temperature
- 200g castor sugar
- 2 free range extra large eggs, lightly whisked
- 5ml vanilla essence
- 160g flour
- ¼ tsp (1,25ml) salt
- ½ tsp (2,5ml) baking powder
- 200g Pecan nuts, chopped
SHERRY SAUCE:
- ½ cup (125ml) castor sugar
- ½ cup (125ml) water
- 1 Tbsp (15ml) butter
- 1 tsp (5ml) vanilla essence
- ½ cup (125ml) sherry (alternatively brandy, or orange juice)
Method
PUDDING:
- Preheat oven to 180°C
- Sprinkle bicarb over dates
- Pour boiling water over dates and allow to cool.
- Cream butter and sugar. Beat in the eggs and vanilla essence until the mixture is light and creamy.
- Sift dry ingredients.
- Using a metal spoon, fold in the dry ingredients, dates and half the Pecan nuts.
- Pour into a greased pie dish, about 25 cm in length.
- Sprinkle with remaining pecan nuts and bake for 45-55 min until dark brown.
SHERRY SAUCE:
- Bring sugar, water and butter to boil.
- Remove from heat and add in vanilla and Sherry.
- Prick the pudding all over.
- Pour warm sauce over.
Serve warm with custard, vanilla ice cream, Greek yoghurt or whipped cream. Enjoy!
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