Preparation method

Date and Nut Pudding:

• Preheat oven to 180C. Grease and flour 4 mini Bundt tins.
• Steep teabag in boiling water, then add to chopped dates
• Bring to the boil and simmer for 5 minutes.
• Remove from heat, remove the teabag and mash the dates.
• Combine the flour, bicarb of soda and salt with a whisk
• Beat the butter and sugar till smooth.
• Beat in the eggs one at a time.
• Add the honey and then pour in milk.
• Add the date mixture, then fold in flour
• Fold in the flour and scatter in the chopped pecans
• Bake for 12-15 mins

Toffee Sauce:

• Melt butter and sugar
• Stir until mixture thickens.
• Add the cream while stirring quickly and continue cooking until the sauce thickens a little again. Decant into mini serving jug

Creme Anglaise:

• Combine milk and cream in medium saucepan.
• Scrape in seeds from vanilla pod and add to saucepan with pod.
• Bring milk mixture to simmer. Remove from heat.
• Whisk egg yolks and sugar together.
• Gradually whisk hot milk mixture into yolk mixture.
• Return to heat and stir until thickens
• Strain sauce into bowl. Decant into mini serving jug and chill.

Candied Pecans:

• Heat pecans, sugar and butter.
• Stir frequently to prevent burning. About 5 minutes.
• Stir constantly until sugar melts and nuts are coated.
• Transfer immediately onto a sheet of baking paper and separate the nuts right away.

To Assemble:

• Brush toffee sauce onto plate in one stroke
• Place pudding on one end
• Dot with crème anglaise and sprinkle with crushed candied pecans
• Serve with extra little jugs of toffee sauce and crème anglaise.