Ingredients: |
Ingredients: 1/4 cup honey, divided
1 cup pitted dates, finely snipped
1/2 tsp baking soda
1/2 cup boiling water
1/3 cup butter
1/3 cup light brown sugar
1 cup self-rising flour
3/4 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup milk
1 large egg, lightly beaten
1/2 cup chopped toasted pecans
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Directions: |
Directions:Butter 6 cup pudding mold or deep overproof bowl of equal capacity, including the lid.
Pour 2 T honey into the mold; set aside.
Combine the dates, soda and boiling water in a medium mixing bowl and allow to stand for 15 minutes.
While the date mixtue is standing, combine the butter, sugar and remaining 2 T of honey in a small saucepan, stirring over low heat until the mixture is smooth.
Pour butter mixture into the bowl of an electric mixer.
Combine the flour with spices.
With mixer set to low, add the flour mixture to the butter/sugar mixture in the bowl.
Mix in milk, then egg, blending just until mixed.
Stir in dates, including liquid; mix in pecans.
Spread mixture into the prepared mold.
Cover the pudding with the lid or aluminum foil. If using foil, tie it onto the mold with kitchen string to secure.
Place the pudding on a rack set inside a large kettle or Dutch oven. Pour enough water into the kettle to come about 3/4 of the way up the sides of the mold.
Bring the water to a boil; cover pot tightly and reduce heat to its lowest point.
Steam for 1 hour, checiing water supply to replenish as needed.
Remove pan from heat.
Carefully lift mold from water allowing to stand for 5 minutes before removing lid. Then invert onto a plate. Serve warm with toffee sauce. |
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