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GSABO, recipe, hubs 2

Date and Pecan Pudding with Orange Custard

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Pudding:

  • 125g Chopped Dates
  • 125ml Boiling Water
  • 5ml Bicarb
  • 60g Butter
  • 100g Brown Sugar
  • 1ea. Egg
  • 2.5ml Baking Powder
  • 145g Flour
  • 35g Chopped Pecans

Brandy Syrup:

  • 200g Brown Sugar
  • 5ml Butter
  • 125ml Water 
  • 125ml Brandy 
  • 2ml Vanilla Extract

Custard:

  • 250ml Milk
  • 125ml Cream
  • 20ml Castor Sugar
  • 5ml Corn Flour
  • 3ea. Egg Yolks
  • 5ml Vanilla Extract
  • 5ml Orange Zest

Pecan Brittle:

  • 50g Pecans, toasted
  • 100g Sugar
  • 35ml Water

Preparation method

Pudding:

  • Preheat oven to 180’C
  • Soak chopped dates in boiling water and bicarb and mix to form a paste.
  • Cream butter and sugar.
  • Beat in egg.
  • Mix butter with cooled date paste.
  • Mix in dry ingredients and pecans
  • Divide into greased ramekins.
  • Bake 12-15min until cooked.

Brandy Syrup:

  • Boil all ingredients until sugar dissolves.

Orange Custard:

  • Mix egg yolks, sugar and cornflour in a bowl.
  • Mix in with milk.
  • Heat cream and add to milk mixture.
  • Add vanilla and orange zest.
  • Place back on heat and whisk over low heat until thickened.
  • Strain custard before serving.

Pecan Brittle:

  • Make caramel with sugar and water.
  • Pour over pecans and allow the caramel to set
  • Break into pieces

Method:

  • Pour hot syrup over hot puddings.
  • Tip pudding out onto a plate, and sprinkle with pecan brittle
  • Place custard in a jug for serving with puddings.