Jo Pratt's Sticky Toffee and Pecan Pudding
Over a year ago
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Ingredients
- 250g dates. stoned and chopped
- 250ml black tea (not too strong)
- 1 tsp bicarbonate of soda
- 85g unsalted butter. softened
- 175g caster sugar
- 2 large eggs. beaten
- 175g self-raising flour. sieved
- 1 tsp ground mixed spice
- 150g pecan nuts. roughly chopped
- 100g light muscovado sugar
- 100g unsalted butter
- 125ml double cream
Accompaniment
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Method
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1
Preheat the oven to 180C/gas 4. Place the dates and tea in a small saucepan and bring to the boil. Cook for 3 to 4 minutes for the dates to soften, and then stir in the bicarbonate of soda.
In a bowl, cream together the butter and caster sugar, before thoroughly mixing in the eggs, flour, mixed spice, pecan nuts and date mixture.
Butter a roughly 22cm square (or similar) baking dish or tin, and pour in the date mixture. Bake for 30 to 40 minutes until the top is just firm to touch.
While the pudding is cooking, you can make the sauce by putting the sugar, butter and cream in a saucepan. Place over a low heat and simmer gently until the sugar has dissolved and the sauce is a light toffee colour.
Serve the pudding with the warm sauce and, if you are feeling really indulgent, a big scoop of vanilla ice cream or clotted cream.
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