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Warm Whiskey And Pecan Pudding

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Warm Whiskey And Pecan Pudding

Whiskey is so warming in winter and this is a cracker - a moist and delicious pudding. Use dates in place of raisins for a variation.


  • 6 tbsp Irish Whiskey
  • 1 cup raisins
  • 150 grams butter
  • 1 cup firmly packed brown sugar
  • 2 eggs
  • 1½ cups flour
  • 2 tsp baking powder
  • 70 gram pkt pecan halves


  1. Gently heat the whiskey, do not boil. Remove from the heat and add the raisins. Leave to marinate for 10 to 15 minutes or until cold.
  2. Grease a 24cm (6-cup-capacity) ring tin. Place a strip of baking paper over the base.
  3. Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time.
  4. Sift the flour and baking powder together and carefully fold in alternately with the raisins, whiskey and pecan halves. Spoon evenly into the ring tin and smooth the surface.
  5. Bake at 170°C for 35 minutes or until golden. Serve with warm custard, whipped cream or icecream.

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