sticky date & apple puddings with pecan butterscotch sauce

6

Serves

-

Prep Time

-

Cook Time

Definitely one of my children’s favourite desserts. The addition of apple and pecans changes this humble recipe into a restaurant-style treat.
PRINT RECIPE

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.