Festive Date and Pecan Pudding
|Dried pitted dates||250 Gram, chopped|
|Butter||4 1⁄2 Ounce (At Room Temperature, 125 Gram)|
|Light muscovado sugar||3 Ounce (85 Gram)|
|Self raising flour||5 Ounce (140 Grams)|
|Soda bicarbonate||1 Teaspoon|
|Ground mixed spice||1 Teaspoon|
|Raisins||2 Ounce (50 Gram)|
|Chopped candied peel||2 Ounce (50 Gram)|
|Pecans||3 Ounce, chopped (85 Gram)|
|Ginger pieces||2 , cut into thin threads|
|For the brandy syrup|
|Brandy||1⁄4 Pint (150 Milliliter)|
|Toasted pecans||1 Ounce, chopped (25 Gram)|
|Icing sugar||2 Tablespoon (For Dusting)|
1. Heat oven to 180C/160C fan/gas 4. Pour 300ml boiling water over the chopped dates and set aside. Butter a 1.4-litre pudding basin and put a disc of baking parchment in the base. Put the butter, sugar, flour, bicarbonate of soda, mixed spice and eggs into a large bowl, then beat with an electric hand whisk until really well blended. Add the cooled date mixture, then beat again to make a sloppy batter.
2. Stir in the fruits, nuts and ginger, then pour into the pudding basin and place on a baking tray. Bake in the oven for 1 hr, cover the top lightly with foil, then return to the oven for 25 mins more until a skewer inserted into the pudding comes out clean.
3. Meanwhile, make the brandy syrup. Put the sugar and 50ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven and push a skewer into it in several places. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve.
4. Turn out onto a plate, scatter with the pecans and top with the holly sprig, dusted with icing sugar. Serve with generous spoonfuls of Custard chantilly or Stem ginger & brandy cream or a good-quality vanilla ice cream.