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Festive date & pecan pudding

Festive date & pecan pudding

A star rating of 4.7 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
low insalt0.73g


  • 250g block dried, stoned date , 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 raisin
  • 50g chopped candied peel
  • 85g pecan , chopped
  • 2 pieces stem ginger , cut into thin shreds

For the brandy syrup

  • 85g light muscovado sugar
  • 150ml brandy

To serve

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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


The pud will keep in the fridge for 4 days or will freeze for 2 months. To reheat the pudding, cover the basin with cling film, pierce the film a few times, then reheat in the microwave for 5 mins on High. Or, cover the basin with foil and just leave it in the turned-off oven after the turkey has come out. I find the residual heat will warm it perfectly as you eat the main course – you want it warm rather than piping hot.

Goes well with

Recipe from Good Food magazine, December 2007

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A star rating of 4.7 out of 5.17 ratings

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