Sticky Fudge and Pecan Pudding

I’ve recently been asked by the lovely people at Rennie® to cook a dish inspired by the 90s. 

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Symptoms range from the pain or discomfort of acid indigestion, to the burning chest pain of heartburn and the bloated stomach caused by trapped wind. Rennie® have a wide range of Rennie heartburn remedies.

Rennie® have launched their Cooking Through The Decades campaign and I’m excited to have been assigned the 1990s.

Cooking went through a distinct change in the 1990s with ingredients more readily available due to the florish of supermarkets. One exploding trend was Chinese cuisine. Chinatown areas began to emerge in popular cities like London & Manchester. Pub grub was also in for a makeover in the 90s with ‘gastro’ pub food emerging like posh fish and chips. Another course to get the gastro make over was puddings.

One dessert I remember from the 90s was sticky toffee pudding. I’ve rummaged through my mums old cookbooks that were destined for the charity shop and found an old 90s version of the sticky toffee pudding….. Sticky Fudge and Pecan Pudding:

Sticky Fudge and Pecan Pudding

Sticky Fudge and Pecan Pudding


150g/5oz butter, plus extra for greasing

175g/6oz soft light brown sugar

300ml/10floz double cream

125g/4oz chopped dates

2.5ml/half tsp bicarb of soda

1 egg, beaten

125g/4oz white self raising flour

50g/2oz chopped pecans

serves 6

660 calories per serving

Sticky Fudge and Pecan Pudding


1. Butter a 1.1 litre/2 pint deep, ovenproof dish. In a saucepan gently warm 75g/3oz butter, 125g/4oz soft light brown sugar and the double cream. Bring the mixture up to a vigorous boil and bubble for about 3 minutes. Pour a little of the fudge sauce into the prepared dish just to cover the base.

2. Put the dates in a small bowl and pour over 125ml/4floz boiling water, add the bicarb of soda and leave to stand for 10 minutes.

3. In a bowl, beat the remaining sugar (50g/2oz) with 50g/2oz butter until light and fluffy. Beat in the egg with the date mixture – it will look slightly curdled. Stir in the flour and nuts. Pour into the prepared bowl.

4. Bake at 180C/Gas mark 4 for about 50 minutes or until firm to the touch. Cool for 5 minutes then run a palette knife around the edge of the dish, then turn out. Warm the remaining fudge sauce and pour over the pudding.

Sticky Fudge and Pecan Pudding

This beauty does bring back childhood memories of probably a few too many puddings! It’s definitely worth a go.

Before you throw away your old cookbooks, have a flick through it’s amazing what memories you can stir up from the meals you used to eat.

Oh how times have changed!

*This post has been supported by Rennie®, but all thoughts are my own.




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