Louise's Sticky Toffee and Date Pudding

Instructions

• 1

  Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the pecans and pulse until coarsely chopped. Remove and set aside.

• 2

  Add the dates and the boiling water to the processor bowl. Stir in the baking soda and stand for 30 minutes, or until the mixture has cooled to room temperature.

• 3

  To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, No Fan, 170°C, for 55 minutes and press Start. Meanwhile, continue to the next step.

  Tip: Recipe has been optimized for the Smart Oven Air Fryer Pro.
• 4

  Invert the base of a 23cm springform pan, grease and line with parchment paper. Place the ring over the base and clip the side to secure into position. Grease and line the side of the pan with parchment paper.

• 5

  Process the date mixture until pureed. Add the sugar and butter and process to combine, scraping down the side occasionally. Add the eggs, flour and baking powder and process until just combined, scraping down the side.

• 6

  Pour the batter into the prepared pan, level the top. Sprinkle evenly with the pecans.

• 7

  Once preheated, place the pan in the oven and bake for 55 minutes, or until a skewer inserted into the center comes out clean.

• 8

  Stand the pudding in the pan for 15 minutes. Meanwhile, make the caramel sauce.

• 9

  To make the salted caramel sauce, combine the sugar, cream and butter in a medium saucepan over medium-low heat. Stir without boiling until the sugar dissolves and the butter has melted, then simmer, without stirring, for 5 minutes. Add a pinch of salt and set aside to thicken slightly.

• 10

  Transfer the pudding to a serving plate. Brush a little of the warm sauce over the top of the warm pudding to glaze. Serve with the remaining sauce and ice cream or cream.