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GSABO, recipe, hubs 2

Chai Spiced Sticky Date and Nut Pudding

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pudding:

  • 175g Self-Raising Flour
  • 140g Soft Dark Brown Sugar
  • 5ml Bicarb Of Soda
  • 85g Butter (Room Temp)
  • 1 pinch Salt
  • 1 ea. Chai Tea Bag
  • 175ml Boiling Water
  • 2ea. Eggs 
  • 30 ml Honey 
  • 100ml Full Cream Milk 
  • 125g Chopped Pecan Nuts
  • 225g Medjool Dates
  • 8 eggs, XL

Toffee Sauce:

  • 120grams Brown Sugar
  • 120gram Butter
  • 120ml Cream

Creme Anglaise:

  • 125ml Full Cream Milk
  • 125ml Cream
  • 1ea. Vanilla Pod
  • 3ea. Egg Yolks
  • 45ml Sugar

Candied Pecans:

  • 125g Shelled Pecans
  • 50g Sugar
  • 15g Butter

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.