- Preparation time
- 15 mins
- Cooking time
- 45 mins
- Difficulty
- Easy
- Serves
- 10 people
- Meal course
- Dessert
- Posted by
- Posted on
- July 7, 2014
250gm Seedless Dates
300ml Boiling Water
1 tsp Bicarb Soda
150gm Pecans
50gm Butter
150gm Self Raising Flour
150gm Brown Sugar
100gm Crystalized Ginger – finely chopped (halve this amount if you don’t like strong Ginger, but I LOVE it!)
2 Eggs – lightly beaten
1 tsp Vanilla Extract
Salted Caramel Sauce
200gm Brown Sugar
100gm Butter
300ml Thickened Cream
1 Cinnamon Quill
1 tsp good quality Salt flakes
- Pre-heat your oven to 160c, roast the Pecans in a single layer on a baking tray for 15 minutes while you prepare the other ingredients.
- In a blender, place the Dates, Bi-carb and water. Leave for 5 minutes to soak. Add the butter, then blend for a few seconds. Do not over blend as you still want small pieces of date in the mix.
- Meanwhile, in a large bowl, place the Flour, Sugar, Ginger and roughly chopped Pecans. Add the eggs and vanilla to the flour mix, then add the date mix and stir until just combined. Pour the mix into a lined 22cm round cake tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean.
- To make the Sauce - Place the Butter, Sugar and Cream into a small heavy based saucepan. Melt together, stirring constantly over a med-low heat. Add the cinnamon quill and bring to the boil. Reduce the heat and simmer, stirring occasionally for 10 minutes. Add the salt, half at a time, adjusting to taste if needed. This sauce is also AWESOME on its own with icecream YUM-MAY!
- Serve the Warm pudding with the sauce and a scoop of good quality vanilla Ice cream... Hells YEAH!
- *** Make sure you use good quality salt flakes in the sauce, you will notice the difference.
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