Moist Toffee and Nut Pudding
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the pudding
- 1 cup Date (roughly chopped)
- ¾ cup Black tea
- 0.333 cup unsalted butter
- ¾ cup light Muscovado sugar
- 2 eggs (beaten)
- ½ tsp baking soda
- ¾ cup self-rising flour (sifted)
- 1 tsp Mixed spice
- 1 cup Pecan (roughly chopped)
- For the sauce
- ¾ cup light Muscovado sugar
- ⅔ cup unsalted butter
- ⅞ cup double cream
Preparation steps
1.
Butter an ovenproof dish about 20 cm x 20 cm/8 " x 8 " and heat the oven to 180ºC (160ºF) 375ºF, gas 5.
2.
For the pudding, put the dates and tea into a small pan, bring to a boil and simmer gently for 3 minutes.
3.
Beat together the butter and sugar until fluffy then slowly beat in the eggs, bicarbonate of soda, flour and mixed spice. Fold in the pecan nuts and the dates with the tea then pour the mixture into the buttered dish and cook for about 30 minutes or until the top is spongy to the touch.
4.
While the pudding is cooking, make the sauce. Heat the butter, sugar and cream in a small pan and simmer gently for about 10 minutes, stirring from time to time. When the pudding is cooked, pour over about half the sauce and serve with cream or ice cream and the rest of the sauce alongside.
