Sticky Date and Pecan Pudding with Chilli Ginger Butterscotch Sauce

Sticky Date and Pudding with Butterscotch Sauce recipe

Recipe By:

Devondale

devondale.com.au [1]

Prep Time:

20 minutes

Cook Time:

45 minutes

Serves:

Few thinks say deliciously decadent like this sticky date and pecan pudding with chilli ginger butterscotch sauce. A great dessert for Christmas celebrations.

Pecan Pudding

Ingredients

1 cup (175g) pitted dates, roughly chopped
1 1/4 cups water
1 teaspoon bicarbonate of soda
75g Devondale Original Butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup caster sugar
1 1/4 cups self raising flour
1/3 cup pecan nuts, roughly chopped

Method

Combine dates and water in a saucepan and bring to the boil over medium heat. Remove from heat, stir in bicarbonate of soda and stand for 15 minutes
Whisk together butter, eggs and vanilla. Add sugar, flour, followed by date mixture and pecan nuts and stir well
Pour mixture into a buttered and base-lined 18cm square cake tin. Bake at 160°C for 45-50 minutes or until golden and cooked when tested with a skewer. Cool in tin for 10 minutes before transferring to a serving dish

Tips & Hints

Chilli can be added for a touch of heat or left out completely. If made in advance, pudding and sauce can be re-heated in the microwave, before serving.

Ginger and Chilli Butterscotch Sauce

Ingredients

3/4 cup brown sugar
1 teaspoon ground ginger
1/2 small red chilli, de-seeded and finely chopped (optional)
1 cup Devondale Thickened Cream
125g Devondale Original Butter, extra, softened
1/2 teaspoon vanilla extract, extra
Devondale Thickened Cream, lightly whipped, extra, for serving

Method

To make sauce, combine sugar, ginger, chilli, cream, butter and vanilla in a saucepan and bring to the boil stirring continuously. Simmer for 3 minutes
Serve squares of warm date pudding with hot caramel sauce and whipped cream