Definitely one of my children’s favourite desserts. The addition of apple and pecans changes this humble recipe into a restaurant-style treat.
sticky date & apple puddings with pecan butterscotch sauce
6
Serves
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Prep Time
-
Cook Time
Ingredients
For the sticky date & apple puddings
- 2 cups chopped pitted dates
- 2 cups water
- 1 teaspoon baking soda
- 100g butter — softened
- 1 cup brown sugar
- 3 eggs
- 1½ cups self-rising flour
- ½ teaspoon ground allspice
- 1 apple — peeled and cut into 1cm pieces
For the sticky pecan butterscotch sauce
- 1 cup brown sugar
- 200ml cream
- 100g butter
- ¼ cup chopped toasted pecans
Method
sticky date & apple puddings with pecan butterscotch sauce
- Preheat the oven to 180°C (160°C fan bake). Grease a 6-count Texas muffin tray.
- Place the dates and water in a saucepan and bring to the boil.
- Remove from the heat and stir in the baking soda. Cool slightly.
- Beat the butter and sugar with an electric mixer until creamy.
- Beat in the eggs, one at a time.
- Sift in the flour and allspice and mix until smooth.
- Stir in the diced apple and the cooled date mixture.
- Divide between the prepared muffin cups and bake for 25 minutes or until a skewer comes out clean.
- To make the Pecan Butterscotch Sauce, combine the sugar, cream and butter in a saucepan and bring to the boil. Simmer for 2 minutes, stirring occasionally.
- Stir in the pecans and drizzle over the warm puddings.