175g dates (roughly chopped)180ml hot water80g butter150g brown muscovado sugar2 XL eggs½ teaspoon bicarbonate of soda2 teaspoon baking powder150g flour (sifted)1 teaspoon mixed spice (or vanilla essence or caramel essence)125g pecan nuts (roughly chopped). Toffee Sauce-150g butter150g brown muscovado sugar250ml fresh cream.
1. Put chopped dates into saucepan with water and bring to boil .2. Allow mixture to simmer gently for 3min.3. Beat butter and sugar until fluffy.4. Then beat in eggs, 1 at a time.5. Beat in flour, bicarb and mixed spice.6. Fold in pecan and date mixture.7. Pour batter into greased baking dish.8. Bake in preheated oven at 180 °C for 30min until top is springy to the touch.9. While pudding is baking heat butter, sugar and cream.10. Simmer for 10min, stirring with wooden spoon.11. When pudding is cooked pour the toffee sauce over the top and let soak in.12. Additionally may serve with cold custard/ ice-cream.
INFO & TIPS
TIP: Once batter is mixed put into oven immediately . The hot date mixture will activate the bicarb and start to inflate the batter. Unless it's cooked immediately, it's raising effect will be lost.
Note: I used medium sized ramekins/ mini bundt pans greased well.