Warm Date And Almond Puddings Recipes

WARM DATE AND ALMOND PUDDINGS

Warm Date and Almond Puddings image

Provided by Skye Gyngell

Categories Fruit Nut Dessert Vegetarian Kid-Friendly Date Tree Nut Almond Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Serves 6

Number Of Ingredients 12

Ingredients

1/2 cup plus 1 tbsp unsalted butter, plus extra to grease
all-purpose flour, to dust
3/8 cup light corn syrup, slightly warmed
12 Medjool dates
1 tbsp Pedro Ximénez sherry
2/3 cup superfine sugar
2 organic large eggs
scant 1/2 cup self-rising flour
small pinch of salt
1 tsp baking powder
1/3 cup ground almonds
finely grated zest of 1 orange

Steps:

Butter and flour 6 individual ovenproof bowls, about 2/3 cup capacity. Set on a baking sheet and spoon 1 tbsp corn syrup into each of the molds (this will become the sticky topping). Set aside.
Remove the pits from the dates and chop them into small pieces. Place in a bowl and add the sherry and just enough boiling water to cover. Let soak for 10 minutes.
Preheat the oven to 375°F (convection oven to 375°F). Cream the butter and sugar together either by hand or using an electric mixer until soft, light, and creamy. Add the eggs, one at a time, beating well after each addition. (The mixture may appear to separate at this point, but it will come back together.)
Sift together the flour, salt, and baking powder, combine with the ground almonds, and fold into the batter with the orange zest. Squeeze out the excess moisture from the dates, add to the mixture, and stir well to combine.
Divide the batter among the ovenproof bowls, filling them no more than two-thirds full. Bake until well risen, golden, and springy to the touch, 20 to 25 minutes.
To unmold, run a small knife around the inside of each mold and invert the pudding onto a warm plate. Serve the little desserts at once, either on their own or, as I prefer, with a dollop of cream.

OLD FASHIONED DATE PUDDING

Old Fashioned Date Pudding image

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

Ingredients

1-1/2 cups packed brown sugar, divided
1 cup water
1 tablespoon butter
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup chopped dates
1/2 cup chopped walnuts
Whipped cream

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 :

ALMOND PUDDING

Almond Pudding image

This is a milk pudding that is served in India at open houses or for dessert. To keep a "skin" from forming on the top of the pudding while it is cooling, carefully place a piece of clear plastic wrap or waxed paper directly on the surface of the hot pudding. After the pudding has cooled, remove the paper and spoon the pudding into dessert dishes. Chilling time is not included in cooking or prep time.

Provided by breezermom

Categories Dessert

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups milk or 4 cups light cream
2 tablespoons long grain rice
1/4 teaspoon ground cardamom
1/4 cup sugar
1/4 cup almonds or 1/4 cup pistachio nut, toasted and chopped
2 teaspoons rose water (optional)
ground nutmeg
12 strawberries

Steps:

In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.

Nutrition Facts : Calories 288.9, Fat 13.6, SaturatedFat 5.9, Cholesterol 34.2, Sodium 149.6, Carbohydrate 33.1, Fiber 1.8, Sugar 14.7, Protein 10.5

BAKED ALMOND & DATE TART

Baked almond & date tart image

A great recipe for using up leftover dates from Christmas to make a delicious fruity pud - by Gary Rhodes.

Provided by Gary Rhodes

Categories Dessert, Dinner, Lunch, Supper, Treat

Time 1h5m

Number Of Ingredients 11

Ingredients

85g digestive biscuit
175g butter , room temperature, chopped
100g caster sugar
25g plain flour
1 tsp baking powder
100g ground almond
3 eggs
100g date , preferably Medjool, stoned and roughly chopped
25g blanched almond , roughly chopped
icing sugar , for dusting
clotted or pouring cream

Steps:

Heat oven to 180C/fan 160C/gas 4. Lightly butter and flour a 23-25cm fluted flan dish or tin (not loose-bottomed). Crush half the digestive biscuits with a rolling pin. Cream the butter and sugar in a food processor until light and fluffy, 2-3 mins, scraping down the sides halfway through. Add the flour, baking powder, ground almonds and crushed digestive biscuits, along with the eggs, then process again just until smooth. Transfer the mix to a bowl.
Break the remaining digestive biscuits into chunky crumbs, (see step 1, left). Stir them into the mix (step 2) along with the chopped dates and almonds. Spoon the mix into the flan dish. Bake for 25-30 mins until golden and the tart is just beginning to come away from the sides.
Remove the tart from the oven and leave it to cool a little, before dusting over icing sugar. Serve warm with cream.

Nutrition Facts : Calories 582 calories, Fat 42 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.04 milligram of sodium

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