A pudding to go nuts for

Sticky toffee and pecan pudding.
Sticky toffee and pecan pudding.

AS WE welcome in a new year, we also see the start of a new cookery column with a Boston chef.

The Mill Inn’s head chef, Paul Topliss, will feature a different recipe every week.

He gets us underway with a mouth-watering sticky toffee and pecan pudding.

And once you have given the recipe a go why not let us know how you got on?

You could even send in a picture featuring you and your culinary masterpiece!

Email stephen.stray@jpress.co.uk.

Makes 16 portions

INGREDIENTS:

l 125g of Butter

l 0.75lb of caster sugar

l 4 eggs

l 0.75lb chopped dates

l 0.25lb chopped pecans

l 20 fl oz water

l 2tsp bicarbonate of soda

l 0.75lb of self-raising flour

Note: Pre-heat oven to 160C

METHOD:

l In a bowl cream together the butter and caster sugar and then gradually add the eggs.

l In a separate pan boil the chopped dates and water together for around two minutes, once boiling add bicarbonate of soda.

l Add the date mix to the sugar and butter mix while still hot, then stir in the pecans.

l Gradually fold in the flour.

l Pour into a lightly greased baking tray and place in the centre of a preheated oven until spongy to touch.