BABA'S 1/2 HOUR PUDDING
This is a recipe that my mother used to make for us when we were kids. It became my brothers favorite. It's a great winter dessert, very simple and easy, one dish clean up. When ready you will have a delicious cake with a sweet sauce. This recipe asks for nutmeg, however if that is not your favorite spice flavour I'm sure you could substitute cinnamon and it would turn out just as great. This recipe can also be adjusted using low fat milk, soy, whole wheat flour etc.
Provided by Raelene
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a casserole dish add, sugar,flour,baking powder, and soda mix with a fork to blend then add milk. Stir until everything is incorporated.
- In a seperate bowl mix water, sugar, and nutmeg.
- Using a large spoon pour the water mixture over the spoon and onto the dough mixture gently so as not to disurb the dough.
- Place in oven and bake for 1/2 hour. Cake will bake and rise above the sauce mixture.
BABA'S HALF HOUR PUDDING
This was my Great Grandmother's recipe and has been handed down 3 generations, it is a quick and easy way to have something nice after dinner when there isn't alot of time. Also a huge comfort food for me.
Provided by Leanne
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix the first 5 ingredients together well and pour into a greased casserole dish.
- In a bowl put the next 4 ingredients, mix well.
- Pour into casserole dish on top of first ingredients, bake at 350 for half an hour.
Nutrition Facts : Calories 273.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 6, Sodium 307.8, Carbohydrate 63.5, Fiber 1.1, Sugar 46.1, Protein 2.7
HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)
My mom used to make this miracle pudding, and I still make this pudding-like cake. The batter rises to the top during baking, and a pudding-like sauce forms underneath the crust. There is also a lemon version.
Provided by Holly Liddiard
Categories Cake Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
- Sift flour, white sugar, and baking powder together in a large bowl. Add raisins and stir in milk. Spoon batter into the prepared dish.
- Combine brown sugar, boiling water, butter, and vanilla. Gently pour over batter. Do not stir.
- Bake in the preheated oven for 30 minutes. Serve warm.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 44.3 g, Cholesterol 4 mg, Fat 1.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 70.6 mg, Sugar 33 g
HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
- Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
- Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 44.3 g, Cholesterol 4 mg, Fat 1.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 70.6 mg, Sugar 33 g
FLAMING BABAS à L'ARMAGNAC
Provided by Jonathan Reynolds
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- In a mixer fitted with a paddle, mix the flour, sugar, yeast, eggs and salt. Switch to a dough hook and work on medium-low speed until dough is very smooth and elastic and no longer sticks to the sides of the bowl, 5 to 15 minutes. Add the butter and work for 5 minutes.
- With floured hands, divide the dough into 16 balls. Place in a baba or small cupcake mold (butter if the molds are metal). Let rise till doubled, 1 to 2 hours.
- Preheat oven to 375 degrees and bake until golden brown, about 15 minutes. Remove from molds and place on a rack overnight.
- Bring sugar, 1 1/2 cups water and Armagnac to a boil. Pour over dates and currants. Soak overnight.
- An hour or two before serving, bring syrup ingredients and 7 cups water to a boil. Let cool until just warm. Place babas in a bowl and strain the syrup over them. Let soak 30 to 45 minutes.
- Whip the cream, then whip in the confectioners' sugar and vanilla-bean seeds. Refrigerate.
- Melt butter in a nonstick pan over medium heat. Sauté bananas until soft, a few minutes per side. Sprinkle with granulated sugar and cook until the sugar caramelizes.
- Arrange bananas and some dates and currants on 8 plates. Drain the babas and place 2 on each plate. Top with cream. Warm and ignite the Armagnac, and pour it on top.
BABA AU RHUM
Steps:
- In a large stainless steel bowl, dissolve yeast in milk. Place over medium heat, and stir just until milk is warm. Remove from heat, and stir in 1/4 cup flour. Cover, and set aside in a warm place to rise 20 minutes, until spongy.
- Use 1 tablespoon butter to grease 8 half-cup baba molds, a 6-cup ring mold or a Bundt pan. Place molds on baking sheet.
- Beat remaining butter in a mixer or food processor. Beat in 2 tablespoons sugar and 2 tablespoons flour. Beat in eggs, 1 at a time.
- Whisk mixture into yeast sponge. Beat in remaining flour to make a thick doughlike batter. Spoon batter into molds. Set aside to rise about 30 minutes, until dough reaches just above tops of individual molds and barely to top of single large mold.
- Preheat oven to 350 degrees. While babas rise, combine remaining sugar with 2 cups water in a saucepan; bring to a boil. Remove from heat. Stir in orange zest. Allow to cool to room temperature. Stir in 1/2 cup rum.
- Bake individual babas about 20 minutes, larger baba about 40 minutes, until nicely browned on top.
- When babas are baked, remove from oven and unmold. Dip babas into syrup, turning to saturate; place large ring in a large baking dish, and pour syrup over it. Cool on rack placed over a baking pan to catch drips. Strain jam into saucepan, and heat until quite warm. Brush on cooled babas.
- Split vanilla bean, scrape seeds into cream; whip cream, and chill. To serve, split babas lengthwise, spoon a tablespoon of the remaining rum on each portion, and top with whipped cream. For single baba, fill center of ring with whipped cream and add rum as each portion is cut.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 24 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 14 grams, Sodium 67 milligrams, Sugar 49 grams, TransFat 0 grams
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