Festive date & pecan pudding

Festive date & pecan pudding

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(11 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 25 mins

Skill level

Easy

Servings

Serves 8

Not your traditional Christmas pud, but a winner with our food team. A cross between sticky toffee and Christmas pud with a lighter feel

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
526
protein
6g
carbs
69g
fat
22g
saturates
9g
fibre
3g
sugar
54g
salt
0.73g

Ingredients

  • 250g block dried, stoned dates, chopped
  • 125g butter, at room temperature
  • 85g light muscovado sugar
  • 140g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground mixed spice
  • 2 large eggs
  • 50g raisins
  • 50g chopped candied peel
  • 85g pecans, chopped
  • 2 pieces stem ginger, cut into thin shreds

For the brandy syrup

  • 85g light muscovado sugar
  • 150ml brandy

To serve

  • 25g toasted pecans, chopped
  • 1 holly sprig
  • icing sugar, for dusting

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Pour 300ml boiling water over the chopped dates and set aside. Butter a 1.4-litre pudding basin and put a disc of baking parchment in the base. Put the butter, sugar, flour, bicarbonate of soda, mixed spice and eggs into a large bowl, then beat with an electric hand whisk until really well blended. Add the cooled date mixture, then beat again to make a sloppy batter.
  2. Stir in the fruits, nuts and ginger, then pour into the pudding basin and place on a baking tray. Bake in the oven for 1 hr, cover the top lightly with foil, then return to the oven for 25 mins more until a skewer inserted into the pudding comes out clean.
  3. Meanwhile, make the brandy syrup. Put the sugar and 50ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven and push a skewer into it in several places. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve.
  4. Turn out onto a plate, scatter with the pecans and top with the holly sprig, dusted with icing sugar. Serve with good-quality vanilla ice cream.

Recipe from Good Food magazine, December 2007

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Comments

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nhh1976's picture

I have never liked Christmas pudding but THIS recipe is gorgeous. It's so moist and easy to make and eat! I really look forward to cooking it, this is the 3rd Christmas I've cooked it and now family who have tried it have asked if I will make one for them and drop it off before Christmas!! Great recipe, thank you!

chelsea13's picture

I've made this pudding a few times and everyone loved it. I took out the candied peel and it was still amazing. So much lighter than traditional Christmas puddings.

swetmanje's picture
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Yummy! Really moist, beautiful flavour, served with clementine custard. It did need almost two hours in the oven though.

clancarr's picture
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I have been making this recipe for the last five years at Christmas. It is so easy I even make them as gifts for busy working friends. It always goes down a treat and I often get asked for the recipe. You would be surprised how many people I talk to who don't like traditional puddings but when I tell them about this one and give them the recipe, they are converted.

benminx's picture
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Nicely flavoured and light (therefore easier to eat) but it didn't quite have the wow factor I was hoping for. Nevertheless it made a nicer alternative and neither of us felt that stuffed bloated feeling you often get after a traditional rich Christmas Pudding. Needs a little 'zing' - maybe a touch more brandy than I added? Cautiously recommended.

ellenpowell's picture
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Third year I plan to make this! It is a winner and I think it will be a family favourite for years to come!

maggie_b's picture
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Really delicious pudding - tastes very Christmassy but much lighter in density and non-cloying that traditional puddings often are.
I made and froze it - and then defrosted overnight and put in microwave as suggested - stabbed and fed it with the brandy syrup - and then left it in warm oven until needed - it turned out beautifully.

pal_matchett's picture
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If you're pondering about making this instead of your usual Christmas pud then hesitate no longer! I had an opportunity to put it to the test last weekend when we had an 'early' Christmas day (for loved ones who can't be with us at Christmas) with full-on Christmas lunch. Everyone gave it 10 out of 10 and said it was the perfect Christmas pudding - still very Christmassy but lighter and lovely and moist. I think someone else has said that it's like Christmas pudding and sticky toffee pudding all rolled into one, and they're right. I'll definitely be making this again in 3 weeks time - and for many years to come. Incidentally, it keeps really well so don't hestitate to make it a few days ahead. I made mine on Monday, it's Wednesday today - and I've just enjoyed a slice of the leftovers (there were only five of us for the lunch) with a cup of tea - loverly!

strongmansj's picture
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Made this 2 years ago as two puds and froze one. We had a different pudding last year so I defrosted it a month ago as I needed room in the freezer and guess what, it was perfect. A lovely light and sticky pudding, went down a treat with some cornish clotted cream. yum yum

nakedchef's picture
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I've made this a couple of Christmases and everyone adores it. After my huge Good Food recipe Christmas lunches everyone is feeling a little on the big side, so this lighter version Christmas pud is perfect. I even make them in individual pudding pudding basins, with holly sprigs, to give that extra touch - and I cannot even cook/bake! Going round friends for dinner at the weekend, for a Christmas dinner-type meal and I'm doing dessert, guess what I'm making!

anniegreene_1's picture

Absolutely brilliant. None of my family are huge Xmas pud fans although we always have it - but we all had two helpings of this one!
Usually the birds get the leftovers, but not this time.

cheryl654's picture

I made one of these alongside two traditional christmas puds on christmas day and was preferred by almost everyone so will now be using it in future. I used half the stated amount of ginger when I made it on New Years Day and found it preferable. Much easier than steaming a chrimbo pud for hours!

katewhite's picture
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everyone loved it

n0rb3rt's picture
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since finding this in the magazine I have made it several times. It is brilliant. The last time I put it into two smaller pyrex bowls with the hope that it would last longer. I added a mix of candied peel with Angelica.

mimi204's picture
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Lovely! Christmassy flavour and very light which is very welcome after a big meal. More of a sponge than traditional pudding which I prefer as I'm not keen on lots of dried fruit. Will be our pudding this year!

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