Sticky date and pecan pudding

Ingredients (serves 10)

• 1 1/2 cups roughly chopped pitted dried dates
• 1 teaspoon bicarbonate of soda
• 100g butter, softened
• 3/4 cup caster sugar
• 3 eggs
• 1 1/3 cups self-raising flour
• 3/4 cup pecan nuts, toasted, chopped
• Butterscotch sauce (see related recipe) and double cream, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base with baking paper.
2. Combine dates and 1¾ cups cold water in a saucepan. Bring to the boil over medium heat. Remove from heat. Stir in bicarbonate of soda. Cover. Stand for 5 minutes. Process mixture until smooth.
3. Using an electric mixer, beat butter and sugar until combined. Add eggs, 1 at a time (mixture will curdle at this stage). Transfer mixture to a large bowl. Stir in flour, then pecans and date mixture. Pour mixture into prepared pan.
4. Bake for 1 hour or until a skewer inserted in centre comes out clean. Stand for 10 minutes. Turn onto a wire rack to cool. Serve with sauce and cream.

Notes

• To freeze: Wrap whole pudding in plastic wrap, then foil. Freeze for up to 3 months.
  To serve: Stand at room temperature for 4 hours to thaw. Microwave on medium-low (30%) for 10 to 15 minutes, checking every 5 minutes, or until pudding feels warm. Stand for 5 minutes. Serve with butterscotch sauce and cream.
  
  

  Source 

  
  
  Super Food Ideas - June 2010