Spiced Pecan nut and Date pudding in a bundt
Spiced Pecan nut and Date pudding in a bundt

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, spiced pecan nut and date pudding in a bundt. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Spiced Pecan nut and Date pudding in a bundt is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Spiced Pecan nut and Date pudding in a bundt is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have spiced pecan nut and date pudding in a bundt using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spiced Pecan nut and Date pudding in a bundt:
  1. Prepare 150 g Medjool dates
  2. Make ready 300 g self-raising flour
  3. Take 100 g Butter, melted
  4. Get 250 ml Milk
  5. Prepare 2 Eggs
  6. Take 8 ml Vanilla extract
  7. Make ready 125 g Caster sugar
  8. Get 3 ml Salt
  9. Get 50 g Pecan nuts, chopped
  10. Make ready 10 ml Ground Cinnamon
  11. Make ready 5 ml Ground Ginger
  12. Take 5 ml Ground Cardamom
  13. Take 250 ml Brown Sugar
  14. Make ready 310 ml Boiling water
  15. Get 60 ml Sherry or clemengold mandarin juice (I used both)
  16. Make ready Smokey salted buttermilk butterscotch sauce to serve
Steps to make Spiced Pecan nut and Date pudding in a bundt:
  1. Preheat oven to 180 degrees C. Lightly grease any dish. I used a Bundt mold.
  2. Whisk eggs and sugar until light and fluffy. Using a blender, blitz half of the dates together with the melted butter until a paste-like consistency is achieved. Roughly chop the rest of dates, I did this for extra texture in the pudding. Add this to the date paste.
  3. Add the date mixture, milk, vanilla extract to the egg mixture. Combine the flour, salt, nuts and spices together then fold into the egg mixture.
  4. Pour the batter into the prepared baking tin or dish, sprinkle over brown sugar evenly over the batter.
  5. To make the topping, mix together the water and sherry/mandarin or orange juice, pour over the back of a spoon to cover the pudding. Bake the pudding for 35 minutes or until just cooked. Serve with cream or ice cream if you wish and the salted buttermilk butterscotch sauce drizzled over and garnish with a few chopped pecan nuts.

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