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.