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Ingredients requirements for Spiced Pecan nut and Date pudding in a bundt:
- Make ready 150 g for Medjool dates
- Provide 300 g of self-raising flour
- Take 100 g - Butter, melted
- Give 250 ml for Milk
- Take 2 Eggs
- Prepare 8 ml of Vanilla extract
- Provide 125 g for Caster sugar
- Give 3 ml Salt
- Give 50 g of Pecan nuts, chopped
- Make ready 10 ml for Ground Cinnamon
- Prepare 5 ml of Ground Ginger
- Require 5 ml - Ground Cardamom
- Prepare 250 ml for Brown Sugar
- Get 310 ml for Boiling water
- Make ready 60 ml - Sherry or clemengold mandarin juice (I used both)
- Need - Smokey salted buttermilk butterscotch sauce to serve
Spiced Pecan nut and Date pudding in a bundt steps:
- Preheat oven to 180 degrees C. Lightly grease any dish. I used a Bundt mold.
- 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.
- 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.
- Pour the batter into the prepared baking tin or dish, sprinkle over brown sugar evenly over the batter.
- 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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