AMISH COUNTRY DATE NUT PUDDING
Provided by Kelly
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Prepare an 8-inch square or 9-inch round baking pan by spraying with non-stick baking spray. Line the bottom with a fitted piece of parchment paper and spray paper.
- Put chopped dates into a mixing bowl. Add 1 teaspoon baking soda and 1 cup boiling water. Stir occasionally and let set until cooled. The dates will turn into a chunky puree.
- When cool, add sugar, butter, egg, vanilla, and salt. Mix well to combine. Add the flour and mix to combine. Add the nuts and stir to combine.
- Pour into prepared baking pan and bake until a toothpick inserted into the center of cake comes out clean, about 30 minutes.
- Let cool somewhat. Best eaten warm. Top with Pecan Praline Sauce and whipped cream.
NOODLE PUDDING
This baked pudding is also called kugel. It's made with noodles and often eaten during Jewish holidays. Serve it as a side dish with meat and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and cool.
- In a large bowl, whisk together cream cheese, sour cream, cottage cheese, milk, sugar, and eggs until smooth. Toss mixture with noodles, coating evenly. Season with salt. Transfer noodle mixture to prepared dish; dot with butter. Bake until golden, 45 to 50 minutes.
STICKY DATE & RAISIN PUDDING
Keep everyone happy with this sticky toffee-like steamed basin pudding packed with dried fruit
Provided by Good Food team
Categories Dessert
Time 4h
Number Of Ingredients 10
Steps:
- Put the dates, raisins, milk and brandy or rum in a small saucepan and bring to the boil. Simmer for 5 mins until the fruit is soft and the liquid has been absorbed - don't worry if it looks a little curdled. Leave to cool. Meanwhile, generously butter a 1.2-litre pudding basin.
- To prepare your steamer, place a snugly fitting upturned bowl or saucer in the base of a large, deep saucepan, big enough to hold your pudding basin. Cut out a large circle of baking parchment and one of foil, both 5cm wider than the rim of your pudding basin. Make a sharp pleat down the centre of both, then butter one side of the parchment - this will be your lid. Set aside. Boil the kettle for the steamer.
- In a mixing bowl, beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, beating again until well combined. Finally, add the flour, mixed spice, orange zest, date mixture and a pinch of salt, and stir everything well with a spatula until there are no visible lumps of flour. Tip the cake mixture into your pudding basin. Cover the bowl with the parchment, butter-side down and pleat on top, then the foil. Push the sides of the lid down, then tie a piece of string securely under the lip of the basin. Use any overhanging string to create a handle to help you lift the pudding.
- Stand the pudding basin on top of the upturned bowl or saucer in the saucepan and fill the pan with enough boiling water to come halfway up the side of the basin. Bring to a gentle simmer, then cover the pan with a lid and leave to steam for 2½ hrs, topping up with boiling water if the level gets low. Check the pudding is cooked by inserting a skewer into the centre. If the skewer has any uncooked mixture on it, return it to the pan to steam for another 15 mins, then check again. Once cooked, you can cover the pudding with clean baking parchment and foil and keep for up to a week. Re-steam the pudding for 1 hr before serving.
Nutrition Facts : Calories 418 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
DATE-NUT PUDDING
This was a special Thanksgiving and Christmas dish that my mother served because it was very sweet and chewy. It added a special taste to the meal.
Provided by BeckyF
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pour boiling water over dates and set aside to cool.
- Cream together sugars, egg and butter or margarine.
- Combine dry ingredients and blend into creamed batter.
- Stir in dates and nuts.
- Pour into a greased baking pan, 11"X 7"X 1 1/2".
- Top with sauce and bake at 350 degrees F for 40 to 45 minutes.
- Serve warm or cold, topped with whipped cream, if desired.
- Sauce: Mix together until smooth and syrupy.
- Pour over batter and bake.
Nutrition Facts : Calories 737.5, Fat 18.8, SaturatedFat 5.5, Cholesterol 50.5, Sodium 701.2, Carbohydrate 140.2, Fiber 5.3, Sugar 107.2, Protein 9
OLD FASHIONED DATE PUDDING - STICKY DATE PUDDING WITH CARAMEL SAUCE
Old Fashioned Date Pudding features a date cake with a rich, sticky caramel sauce that separates to the bottom while cooking. Serve warm with the sticky sauce poured over top and a dollop of whipped cream. One whiff or bite will take you back to Grandma's kitchen.
Provided by Barbara
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Spray a 9 x 5 inch pan (bread pan) with nonstick cooking spray. Preheat oven to 300 degrees F.
- For the sauce, boil together water, brown sugar and butter for 3 minutes in a small saucepan; add vanilla and take off heat to slightly cool while putting together pudding.
- In a mixing bowl, combine sugar, flour, baking powder, and salt; add milk, chopped dates and vanilla. Mix together until a thick, sticky batter forms.
- Spread pudding cake mixture into prepared bread pan; pour sauce over batter.
- Bake for approximately 1 hour. If the center still looks wet after an hour, continue to cook 5 to 10 minutes until the center is set. The cake will be sticky, and the sauce layer will move to the bottom.
- Serve warm or cold, topped with the sauce from the bottom of the pan. Dollop with whipped cream if desired.
Nutrition Facts : Calories 407 kcal, Carbohydrate 80 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 452 mg, Fiber 3 g, Sugar 64 g, ServingSize 1 serving
OLD FASHIONED DATE PUDDING
Make and share this Old Fashioned Date Pudding recipe from Food.com.
Provided by Kimke
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together 1 cup dates, 1 cup hot water and baking soda. Let stand several minutes.
- Add remaining ingredients (white sugar, butter, egg, flour, baking powder and pecans). Mix well.
- Pour into 9x9 inch greased pan.
- Bake at 400 degrees for 30 minutes.
- Mix brown sugar, 2/3 cup water and 2/3 cup dates in saucepan.
- Cook for 3 minutes over medium heat,stirring constantly.
- Pour on top of date pudding immediately, or it can be spooned on after it is cut into pieces.
- Top with whipped cream.
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 :
DATE NUT BREAD
Steps:
- Preheat the oven to 350.
- Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan.
- Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes.
- Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry.
- When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well.
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