Its no secret here at Pepo Farms that we're pretty smitten with our newest edition to the Artisan Mill Family; Pecan Flour and Pecan Oil. The pecan flour has a delicious nutty caramel flavour with a rich texture that is perfect for baking. Here Scott has amplified the caramel flavours of the much loved sticky date using pecan flour. The result is a decadent and moorish treat, perfect for dessert on a cold night by the warmth of a fire!
This recipe can be made as 1 pudding cake or approx 22 small muffins.
Ingredients for the cake:
- 250g pitted dates, chopped
- 1 tsp baking soda
- 1 ½ cups boiling water
- 1 cup (150g) self-raising flour
- ¾ cup (75g) Artisan Mills Pecan Flour
- 125g unsalted butter
- 1 cup (190g) brown sugar
- 2 large eggs
- 1 tsp vanilla essence
- 1 tsp baking powder
Ingredients for the caramel sauce:
- 300ml cream
- 1 cup (190g) brown sugar
- 60 g butter
- ½ tsp vanilla essence
Method:
- Preheat oven to 180°C
- Place chopped dates, baking soda into bowl. Poor in boiling water. Allow to soak for 20 minutes
- Line base of spring form cake tin with baking paper; or place cupcake liners into muffin tray
- Beat softened butter, brown sugar and vanilla until light and creamy. Scrape down sides of bowl to ensure even texture
- Add eggs 1 at a time. Beat well after each addition
- Sieve flours and baking powder
- Add flour and soaked dates to butter mixture
- Using large metal or wooden spoon, fold all ingredients until well combined
- Spoon mixture into prepared tin or muffin trays.
- Bake cake for 40-45 minutes until skewer comes out clean.
- Bake muffins for 19-20 minutes until skewer comes out clean. Swap trays from top and bottom shelves half way through cooking
Sauce:
- Combine all ingredients in saucepan. Over medium heat bring sauce to boil, stirring often.
- Reduce heat to medium-low and simmer for approx. 2 minutes until sauce coats back of spoon
Serve sauce with pudding or muffins as desired. The muffins taste great with or without sauce, enjoy!