Name: Caramel pecan and date pudding
Prep time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Caramel sauce; 1/2 cup (110g) firmly packed brown sugar; 1 3/4 cup (430ml) boiling water; 50g butter, chopped; Pecan and date pudding; 1 cup (150g) self-raising flour; 1/2 teaspoon baking powder; 1/2 cup (110g) firmly packed brown sugar; 20 gram butter, melted; 1/2 cup (125ml) milk; 1/2 cup (70g) finely chopped seedless dates; 1/2 cup (50g) pecans, finely chopped; extra pecans and brown sugar, to serve

Ingredients

Caramel sauce

1/2 cup (110g) firmly packed brown sugar

1 3/4 cup (430ml) boiling water

50g butter, chopped

Pecan and date pudding

1 cup (150g) self-raising flour

1/2 teaspoon baking powder

1/2 cup (110g) firmly packed brown sugar

20 gram butter, melted

1/2 cup (125ml) milk

1/2 cup (70g) finely chopped seedless dates

1/2 cup (50g) pecans, finely chopped

extra pecans and brown sugar, to serve

Method

1.Preheat the oven to 180°C (160°C fan-forced). Grease a 2-litre (8-cup) shallow ovenproof dish.

2.Combine flour, baking powder, sugar, butter, milk, dates and pecans in a medium bowl. Spread mixture into dish.

3.To make caramel sauce, combine all the ingredients in a medium heatproof jug; stir until sugar has dissolved.

4.Pour caramel sauce slowly over the back of a spoon onto mixture in dish. Bake for about 45 minutes or until surface is firm. Stand for 2 minutes before serving. Scatter with extra pecans and brown sugar.