STICKY DATE PUDDING
This rich, delicious, and luxurious dessert is a great comfort food on a cold winter's night.
Provided by Lian W
Categories Desserts Custards and Pudding Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
- Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
- Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
- Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
- When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
- To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.
Nutrition Facts : Calories 551 calories, Carbohydrate 64.4 g, Cholesterol 123.5 mg, Fat 32.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 20.1 g, Sodium 335.4 mg, Sugar 49 g
DATE PUDDING
Make and share this Date Pudding recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan combine 1 cup brown sugar, water, and bring to a boil, cook for 3 minutes.
- Remove from heat and add butter.
- In a bowl combine flour, baking powder, salt, 1/2 cup sugar.
- Stir in milk until smooth.
- Add dates and walnuts.
- Preheat oven to 350°.
- Pour syrup into a 8 or 9-inch baking pan; add batter and bake for 45 minutes.
- Serve warm with whipped cream.
STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE RECIPE
Sticky Date Pudding With Butterscotch Sauce Recipe is a saucy, gooey, spongy-sticky date pudding smothered in a thick caramel butterscotch sauce. This date pudding is a comfort food at its best. Both the date pudding and the sauce can be made a day ahead and stored, separately, covered in the fridge. The sauce should be served warm. The butterscotch sauce can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat before serving Sticky Date Pudding With Butterscotch Sauce Recipe. You can also serve this pudding with vanilla ice cream or a dollop of double cream during tea time or as a dessert after dinner. If you like this recipe, browse for more cake recipes that might interest you Oreo Cake Recipe With Buttercream Frosting (Eggless) Quinoa Chocolate Carrot Cake Recipe Eggless Tutti Frutti Cake Recipe Chocolate Coffee Sticky Cake Recipe
Provided by Vibha Bhutada
Time 50m
Yield Makes: 5 Servings
Number Of Ingredients 13
Steps:
- To prepare Sticky Date Pudding With Butterscotch Sauce Recipe, take the dates and milk in a medium Saucepan and bring to a boil over high heat. Remove from the heat.
- Add baking soda and stir until the dates start to break down.
- Set the saucepan aside and allow mixture to cool for about 20 minutes.
- Take butter and brown sugar in a deep bowl.
- Using an Electric whisk, cream together butter and sugar until pale.
- Add the dates mixture and fold in gently.
- Sift in the flour, cinnamon and salt. Stir the mixture until everything is combined evenly.
- Preheat Oven to 180 degrees Celsius and grease the ramekins with butter.
- Spoon the mixture into ramekins/desirable moulds.
- Bake Sticky Date Pudding for 30 minutes or until a skewer inserted comes out clean.
- Heat all the ingredients in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
- Increase heat to high and bring the sauce to a boil.
- Reduce heat to low and simmer, uncovered, stirring often, for 7-8 minutes or until the sauce thickens slightly.
- Remove the pan from the heat and set the Butterscotch Sauce aside.
- Once the sticky date puddings are baked, allow to cool for 5 minutes and then turn upside down on a serving plate.
- Smother the sticky date pudding with warm butterscotch sauce and serve with crumbled walnuts on top.
DATE PUDDING CAKE
Anyone who likes dates will enjoy this rich date dessert. The recipe, which came out of my mother's cookbook, is our favorite dessert for Thanksgiving, Christmas...even New Year's gatherings.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, cream 1/2 cup brown sugar and 1 tablespoon butter. Sift together flour, baking powder, salt and cinnamon; add dates and nuts. Add flour mixture alternately with milk to creamed mixture; set aside. , In a saucepan, combine water with remaining brown sugar and butter. Bring to a boil; boil 5 minutes. Pour into a 9-in. round baking pan. Spoon batter on top of sauce. Bake at 350° for 45 minutes. Serve warm or cold with whipped cream or ice cream.
Nutrition Facts :
MOM'S DATE PUDDING CAKE
My mom use to make this when I was growing up. It's very rich so a little goes a long way. I hope you enjoy it as much as we do.
Provided by Peg
Categories Desserts Cakes Yellow Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 9x13 inch baking pan.
- Combine the sugar, flour, milk, salt, dates, nut, vanilla and baking powder and mix well. Pour batter into the prepared pan.
- In a saucepan over medium heat combine the brown sugar, water and butter or margarine and bring to boil. Pour brown sugar mixture over batter.
- Bake at 375 degrees F (190 degrees C) for 30 to 35 minute or until the cake tests done. Serve warm with whipped cream.
Nutrition Facts : Calories 188 calories, Carbohydrate 37.5 g, Cholesterol 6.8 mg, Fat 4.2 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 103.5 mg, Sugar 30.3 g
OLD FASHIONED DATE PUDDING
My mother-in-law always whipped up this old-fashioned dessert at Thanksgiving and Christmas. My husband and I enjoy the chewy dates and sweet thick syrup drizzled on top. It's impossible to resist a second helping.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9-12 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, bring 1 cup brown sugar and water to a boil. Cook and stir for 3 minutes. Remove from the heat and add butter; set aside. In a bowl, combine the flour, baking powder, salt and remaining brown sugar. Stir in milk until smooth. add dates and walnuts., Pour hot brown sugar syrup into an 8-in. square baking dish. Spoon batter over syrup. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center of cake topping comes out clean. Serve warm with whipped cream.
Nutrition Facts :
STEAMED DATE PUDDING
Steamed date pudding
Provided by Bevan Smith
Categories Dinner party
Yield 6
Number Of Ingredients 11
Steps:
- Place dates, coffee and water into a medium sized saucepan and bring to the boil. Remove from heat and stir in baking soda. Leave for 2 to 3 hours minimum or overnight for dates to fully soften and absorb the liquid.
- Heat oven to 180C. Cream butter and sugar in an electric mixer until pale and fluffy.
- Gradually mix in eggs and then flour. Stir in softened dates and set mixture aside. Lightly grease 6 x 150ml steel dariole moulds (see right) with butter or canola spray and spoon batter into the moulds until 1cm from the top of each mould.
- Place moulds into a roasting dish with sides. Add boiling water to the roasting dish until it comes 1cm up the side of the moulds. Place a small sheet of baking paper over the puddings and cover with foil being careful to firmly seal the edges. Place in oven and cook for 30 minutes or until the tops of the puddings have risen and are slightly firm and sponge-like to the touch.
- Remove from oven, discard foil and allow to rest for 3 to 4 minutes in the moulds before turning out onto a cake cooling rack. Puddings will keep for up to 1 week in a sealed container. When ready to serve reheat each pudding for 1 minute in a microwave and serve with warmed butterscotch sauce and quality vanilla bean ice cream or fresh whipped cream.
- Place sugar and half a cup of water into a medium sized pot and bring to the boil over a high heat. Continue to boil until sugar starts to turn a golden brown.
- Add cream, being careful to avoid the resulting steam and whisk to combine. Remove from heat, whisk in butter and store in the refrigerator for up to 2 weeks.
More about "date pudding recipes recipe collections"
STICKY DATE PUDDING | RECIPETIN EATS
From recipetineats.com
5/5 (85)Category DessertServings 7-9Total Time 50 mins
- Grease 7 pudding moulds (Note 2) with butter or grease and line a 20 cm / 8" square cake pan with overhang.
- Place dates in a bowl, sprinkle over baking soda. Pour over boiling water. Stand 10 minutes, then mash well with a potato masher (or fork) until it resembles sloppy porridge (see video for texture / thickness). (Note 3)
DATE PUDDINGS WITH SESAME ICE-CREAM AND SALTED CARAMEL ...
From gourmettraveller.com.au
Cuisine Middle EasternCategory DessertAuthor Lisa FeatherbyTotal Time 1 hr 30 mins
- For sesame ice-cream, preheat oven to 170C. Spread sesame seeds on an oven tray and roast, stirring occasionally, until light golden (3-5 minutes). Transfer to a saucepan (reserve 1 tsp for serving), add milk and tahini, stir to combine and bring to the boil. Set aside to cool, then refrigerate to infuse (2 hours). Strain through a fine sieve into a clean saucepan, add cream and bring to the boil. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale. Add cream mixture and stir to combine, then return to pan and stir continuously over low heat until mixture coats a wooden spoon thickly (5-10 minutes). Transfer to a chilled bowl placed over ice and stir occasionally until cool, then freeze in an ice-cream machine. Freeze until required. Makes about 1 litre.
- For salted caramel, combine sugar and 100ml water in a saucepan, bring to the boil over medium-high heat, stirring to dissolve sugar, then brush down sides of pan with a wet pastry brush and cook until dark caramel (10-15 minutes). Add cream, butter and ½ tsp fine sea salt (be careful as hot caramel will spit), stir until dissolved (1 minute) and set aside.
- Combine milk, dates and vanilla in a saucepan over medium heat, bring to the boil, remove from heat, add bicarbonate of soda and set aside to cool (1 hour).
- Preheat oven to 175C. Beat butter and sugar in an electric mixer until smooth, then add eggs one at a time, beating well after each addition. Add flour, spices and date mixture and mix to just combine. Divide among 6 buttered and floured 9cm-diameter cake tins, tap tins on bench to level, then bake on a tray, turning tray occasionally, until cakes are golden and spring back when touched (30-40 minutes). Cool slightly, then turn out onto plates or serve warm in tins, with a scoop of sesame ice-cream topped with salted caramel (see note) and scattered with reserved sesame seeds.
DATE PUDDING | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (3)Calories 259 per servingTotal Time 42 mins
- In a medium bowl, combine the dates with the butter, baking soda, sugar, salt, and spices. Pour the boiling water over the date mixture, stir to combine, and let cool to room temperature.
- Bake the cake for 24 to 27 minutes, until set but still quite moist; the edges will just barely begin to pull away from the sides of the pan.
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3.6/5 (92)Total Time 1 hr 20 minsCategory RecipesCalories 871 per serving
COINTREAU AND DATE RICE PUDDING - NZ HERALD
From nzherald.co.nz
Servings 6Estimated Reading Time 1 minCategory Dinner Party
- In a pot combine rice, water and vanilla essence and gradually bring to the boil whilst stirring, ensuring rice doesn't catch. Remove from heat as soon as rice has absorbed the vanilla water. Divide rice evenly between 6 individual baking dishes.
- In a large pot combine milk, cream, sugar, remaining Cointreau and orange zest. Bring to a simmer then immediately remove from heat and pour over the rice equally. Divide date pieces between dishes. Place dishes on an oven tray and bake for 50 minutes.
STICKY DATE PUDDING RECIPE | GOOD FOOD
From goodfood.com.au
Servings 8Total Time 1 hr 30 minsCategory Dessert
- Preheat the oven to moderate 180°C (350°F/ Gas 4). Brush a deep 18 cm square cake tin with melted butter and line the base with baking paper.
- Put the dates and bicarbonate of soda in a medium heatproof bowl and add 1 cup (250 ml) boiling water. Stir and leave for 15 minutes.
- Using electric beaters, beat the butter, sugar and vanilla until light and creamy. Gradually add the eggs, beating well after each addition. Fold in half of the sifted flour, then half of the date mixture. Stir in the remaining flour and the remaining dates, mixing until well combined.
- Pour the mixture into the cake tin and bake for 40 minutes, or until a skewer comes out clean when inserted into the centre of the pudding. Leave the pudding in the tin to cool for 10 minutes before turning out.
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