Pecan Date Pudding Recipes

PECAN DATE PUDDING

Steps:

• Preheat oven to 350°; In a bowl, combine the flour, 1 cup brown sugar, baking powder and salt. Melt 1 tablespoon of butter; combine with milk. Stir into flour mixture until smooth. Fold in dates and walnuts. Transfer to a greased 8-in. square baking dish., In a large saucepan, bring remaining 1 cup brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in remaining 1 tablespoon butter until melted. Pour over batter., Bake until a toothpick inserted near the center of cake comes out clean, 50-60 minutes. Serve warm. If desired, top with whipped cream.

A STICKY DATE & PECAN PUDDING IS SWEETER WHEN IT'S FOR 2

Steps:

• Preheat oven to 350˚F
• In a small bowl, whisk together flour, pecans, sugar, baking powder and salt
• In a 6 ½- to 8-inch cast-iron or oven-proof stainless steel pan, melt butter over medium heat, then add dates
• Cook until dates are sticky and butter is fragrant, about 2 minutes
• Remove from heat and stir in milk to combine
• Gradually add pecan mixture until incorporated
• Spread batter evenly across the bottom of the pan
• Sprinkle brown sugar on top and pat to make a flat layer
• Pour hot water over the sugar and immediately place in the oven
• Bake until cake has risen to the top and molten caramel bubbles at sides, about 20 minutes
• Remove from oven and sprinkle with flaky sea salt
• Scoop vanilla ice cream into the center and serve immediately

STICKY DATE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
• Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
• Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
• Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
• When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
• To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

OLD FASHIONED DATE PUDDING

Steps:

• In a saucepan, bring 1 cup brown sugar and water to a boil. Cook and stir for 3 minutes. Remove from the heat and add butter; set aside. In a bowl, combine the flour, baking powder, salt and remaining brown sugar. Stir in milk until smooth. add dates and walnuts., Pour hot brown sugar syrup into an 8-in. square baking dish. Spoon batter over syrup. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center of cake topping comes out clean. Serve warm with whipped cream.

OLD FASHIONED DATE PUDDING

Steps:

• Mix together 1 cup dates, 1 cup hot water and baking soda. Let stand several minutes.
• Add remaining ingredients (white sugar, butter, egg, flour, baking powder and pecans). Mix well.
• Pour into 9x9 inch greased pan.
• Bake at 400 degrees for 30 minutes.
• Mix brown sugar, 2/3 cup water and 2/3 cup dates in saucepan.
• Cook for 3 minutes over medium heat,stirring constantly.
• Pour on top of date pudding immediately, or it can be spooned on after it is cut into pieces.
• Top with whipped cream.

DATE PUDDING

Steps:

• In a saucepan combine 1 cup brown sugar, water, and bring to a boil, cook for 3 minutes.
• Remove from heat and add butter.
• In a bowl combine flour, baking powder, salt, 1/2 cup sugar.
• Stir in milk until smooth.
• Add dates and walnuts.
• Preheat oven to 350°.
• Pour syrup into a 8 or 9-inch baking pan; add batter and bake for 45 minutes.
• Serve warm with whipped cream.

FESTIVE DATE & PECAN PUDDING

Steps:

• Heat oven to 180C/fan 160C/gas 4. Pour 300ml boiling water over the chopped dates and set aside. Butter a 1.4-litre pudding basin and put a disc of baking parchment in the base. Put the butter, sugar, flour, bicarbonate of soda, mixed spice and eggs into a large bowl, then beat with an electric hand whisk until really well blended. Add the cooled date mixture, then beat again to make a sloppy batter.
• Stir in the fruits, nuts and ginger, then pour into the pudding basin and place on a baking tray. Bake in the oven for 1 hr, cover the top lightly with foil, then return to the oven for 25 mins more until a skewer inserted into the pudding comes out clean.
• Meanwhile, make the brandy syrup. Put the sugar and 50ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven and push a skewer into it in several places. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve.
• Turn out onto a plate, scatter with the pecans and top with the holly sprig, dusted with icing sugar. Serve with good-quality vanilla ice cream.