A delicious recipe for an alternative Christmas Pudding – My Sticky Toffee Date & Pecan Christmas Pudding is sure to please everybody
Blitz and Bake, or Steam and Pressure Cook
I can’t believe anyone would dislike a homemade traditional Christmas Pudding, but for fruit pudding haters, here’s my Sticky Toffee Date & Pecan Christmas Pudding.
This is a marriage between the popular sticky toffee pudding, which we all love at Lavender & Lovage, and a big steamed, sticky sponge pudding.
The recipe is much adapted from a Good Food magazine from over 20 years ago. I have baked this, and steamed it, as well as pressure cooked the recipe too.
I’ll add all cooking vartiations in the printable recipe at the end, but in the meantime, if you fancy this Sticky Toffee Date & Pecan Christmas Pudding, then please add the ingredients to your Christmas shopping list.
I used Medjool dates, which have a natural toffee flavour already. You can find these at a very reasonable price in UK budget supermarkets at the moment, so no need to break the bank.
We love this pudding throughout the autumn and winter months – there’s no need to wait for Christmas to eat it. Serve it with clotted cream, custard, pouring cream or brandy butter.
For those who have a multi-cooker, such as a Ninja or an Instant Pot, this can be cooked with the pressure cooker function very successfully, as I did last time.
I hope you enjoy this fabulous recipe for an alternative Christmas Pudding, and please do let me know in the comments below how you served it, Karen
Shopping List
- 1 tablespoon golden or maple syrup
- 20 whole pecan nut halves
- Pudding:
- 200g Medjool dates, pitted and finely diced
- 175g boiling water
- 1 teaspoon vanilla extract
- 1 teaspoon bicarbonate of soda
- 175g SR flour
- 2 large eggs, beaten
- 85g softened butter, plus extra for greasing
- 125g Demerara sugar
- 2 tablespoons golden syrup
- 100ml whole milk
- Sauce:
- 25g pecan nuts, chopped
- 175g golden caster sugar
- 110g butter
- 6 tablespoons double cream
Steaming or Pressure Cooking
For traditional steaming:
Steam the pudding for 2 hours,.You can keep the pudding warm in the steamer until you are ready to serve it; when you are ready to serve, carefully un-mould the pudding by inverting it on to a serving dish.
For Ninja or Instant Pot pressure cooker:
If you are using a plastic basin, place the lid on; if not, then cover the pudding with a sheet of buttered greaseproof paper and then some foil, that has been pleated in the middle to allow for pudding expansion. Secure with string and make a string handle if you wish for ease of removing the pudding.
Add 1 litre of boiled water to the main bowl of the Ninja Foodi, or to any multi-cooker or pressure cooker you are using.
Add the reversable rack into the Ninja Foodi bowl, then sit the pudding basin on the rack, using the two moveable handles to secure it in place. (If using a traditional pressure cooker, sit the basin on a trivet)
Close the lid and turn the pressure release valve to SEAL.
Move the programme slider right over to the LEFT to PRESSURE.
Set the pressure to HIGH for 60 minutes and press the START button.
The machine will beep and naturally release the pressure; you can release it by turning the pressure release valve to VENT if you wish, this is quicker.
Carefully remove the pudding from the machine using the racks handles, or the string if used.
Remove the paper and foil and invert on to a serving plate. Serve immediately with custard.
Options
- Use walnuts in place of pecans
- For a darker pudding, use dark soft brown sugar.
- For a darker toffee sauce, use soft brown sugar.
- Use normal dates, pitted, in place of a Medjool dates.
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More Pudding Recipes
- Steamed “Pressure Cooker” Mincemeat Pudding
- 1930’s Special Christmas Pudding
- Steamed Jam Pudding in the Ninja Foodi
- Traditional Bread Pudding
- Baked “Cake Crumb” Mincemeat Pudding
- Rhubarb Stirabout – An Old-Fashioned Pudding
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Sticky Toffee Date & Pecan Christmas Pudding Recipe
Sticky Toffee Date & Pecan Christmas Pudding
I can't believe anyone would dislike a homemade traditional Christmas Pudding, but for fruit pudding haters, here's my Sticky Toffee Date & Pecan Christmas Pudding.
This is a marriage between the popular sticky toffee pudding, which we all love at Lavender & Lovage, and a big steamed, sticky sponge pudding.
The recipe is much adapted from a Good Food magazine from over 20 years ago. I have baked this, and steamed it, as well as pressure cooked the recipe too,
I'll add all cooking vartiations in the printable recipe at the end, but in the meantime, if you fancy this Sticky Toffee Date & Pecan Christmas Pudding, then please add the ingredients to your Christmas shopping list.
I used Medjool dates, which have a natural toffee flavour already. You can find these at a very reasonable price in UK budget supermarkets at the moment, so no need to break the bank.
We love this pudding throughout the autumn and winter months - there's no need to wait for Christmas to eat it. Serve it with clotted cream, custard, pouring cream or brandy butter.
For those who have a multi-cooker, such as a Ninja or an Instant Pot, this can be cooked with the pressure cooker function very successfully, as I did last time.
I hope you enjoy this fabulous recipe for an alternative Christmas Pudding, and please do let me know in the comments below how you served it, Karen
Ingredients
- 1 tablespoon golden or maple syrup
- 20 whole pecan nut halves
- Pudding:
- 200g Medjool dates, pitted and finely diced
- 175g boiling water
- 1 teaspoon vanilla extract
- 1 teaspoon bicarbonate of soda
- 175g SR flour
- 2 large eggs, beaten
- 85g softened butter, plus extra for greasing
- 125g Demerara sugar
- 2 tablespoons golden syrup
- 100ml whole milk
- Sauce:
- 25g pecan nuts, chopped
- 175g golden caster sugar
- 110g butter
- 6 tablespoons double cream
Instructions
- Grease a large 2pint (1.5litre) pudding basin with butter.
- Spoon the golden syrup into the bottom and then arrange the pecan halves over the syrup.
- Place the chopped dates in a bowl and add the boiling water with the bicarbonate of soda. Leave for half an hour then mash them with the vanilla extract added.
- Whilst the dates are soaking, make the sponge pudding. Blitz the butter, sugar, flour, eggs, golden syrup and milk together with a hand held mixer or in a food mixer, until you have a soft cake batter.
- Add the soaked, mashed dates to the sponge cake mixture, and mix gently together, but well, until you have a smooth cake batter.
- Spoon the mixture into the prepared pudding bowl and bake in a pre-heated oven 160C/140C Fan/350F/Gas mark 3 for 1 hour to 1 hour and 20 minutes, or until a skewer inserted in the pudding comes out almost clean and the pudding is firm.
- Whilst the pudding is baking, make the sauce by melting all of the sauce ingredients in a saucepan until the sugar has dissolved and you have a smooth sauce.
- To serve, slide a small palette knife around the cooked pudding and turn it out. If it has risen too much you may have to slice a little off the top so that they it sits evenly on the serving plate.
- Pour the hot toffee sauce over the pudding and serve with cream, custard or even ice cream.
- To reheat, cook in the microwave on high for 3 to 5 minutes.
Notes
For traditional steaming:
Steam the pudding for 2 hours,.You can keep the pudding warm in the steamer until you are ready to serve it; when you are ready to serve, carefully un-mould the pudding by inverting it on to a serving dish.
For Ninja or Instant Pot pressure cooker:
If you are using a plastic basin, place the lid on; if not, then cover the pudding with a sheet of buttered greaseproof paper and then some foil, that has been pleated in the middle to allow for pudding expansion. Secure with string and make a string handle if you wish for ease of removing the pudding.
Add 1 litre of boiled water to the main bowl of the Ninja Foodi, or to any multi-cooker or pressure cooker you are using.
Add the reversable rack into the Ninja Foodi bowl, then sit the pudding basin on the rack, using the two moveable handles to secure it in place. (If using a traditional pressure cooker, sit the basin on a trivet)
Close the lid and turn the pressure release valve to SEAL.
Move the programme slider right over to the LEFT to PRESSURE.
Set the pressure to HIGH for 60 minutes and press the START button.
The machine will beep and naturally release the pressure; you can release it by turning the pressure release valve to VENT if you wish, this is quicker.
Carefully remove the pudding from the machine using the racks handles, or the string if used.
Remove the paper and foil and invert on to a serving plate. Serve immediately with custard.
Options:
Use walnuts in place of pecans
For a darker pudding, use dark soft brown sugar.
For a darker toffee sauce, use soft brown sugar.
Use normal dates, pitted, in place of a Medjool dates.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 623Total Fat 33gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 14gCholesterol 113mgSodium 355mgCarbohydrates 81gFiber 3gSugar 59gProtein 7g
Pudding basins, Cream Jug and Plate all from Burleigh Pottery
(All made in England)
All My Burleigh Recipes
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