Memaws Date Pudding Food

MEMAW'S PET® MILK PUDDING

Steps:

• Whisk the self-rising flour, sugar, eggs, evaporated milk, and water together in a saucepan placed over medium-high heat. Whisk constantly while bringing the mixture to a boil. Reduce heat to medium-low. Whisking constantly, cook the pudding at a simmer until thickened, about 15 to 20 minutes.
• When the pudding has thickened, stir in the margarine and vanilla extract until thoroughly combined.
• Remove pudding from heat and set aside for about 10 minutes to cool. Sprinkle pudding with cinnamon, and serve warm.

OLD FASHIONED DATE PUDDING - STICKY DATE PUDDING WITH CARAMEL SAUCE

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.

MEMAW'S BANANA PUDDING

Steps:

• 1. In a medium bowl mix the water, Eagle Brand Milk, and Pudding. Mix well and refrigerate for approximately 5 minutes (this will allow the pudding to set up).
• 2. Add cool whip and mix well. Start layering in your pan....pudding, vanilla wafers, bananas until you run out of pudding.

MEMAW'S BANANA PUDDING

Steps:

• In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly. , Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally., Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.

OLD FASHIONED DATE PUDDING

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.

THE QUEEN'S CHRISTMAS PUDDING

Steps:

• Select a heat-proof bowl of any size or shape and generously grease with butter.
• Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
• Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
• Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
• Place in the refrigerator, 8 hours to overnight.
• Lay rosemary sprigs in the bottom of a large Dutch oven. Place the wrapped pudding on the rosemary sprigs and fill the Dutch oven halfway with water.
• Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
• Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
• Brush maple syrup over top. Cut and serve immediately.

MEMAW'S BANANA PUDDING

Steps:

• Preheat oven to 400 degrees. Combine sugar & cornstarch (use 1/8 cup cornstarch for thinner pudding or 1/4 cup for thicker pudding) with a whisk or by sifting together. Whisk in milk. Add butter & microwave for 2 minutes. Whisk.
• Beat egg yolks with whisk. Add 1/4 cup of hot milk mixture to egg yolks to temper, then add egg yolk mixture to milk mixture. Whisk well, and microwave for 2 minutes. Whisk, & repeat until mixture is thickened. Whisk in vanilla flavoring.
• Layer 1/3 to 1/2 of the vanilla wafers in the bottom of a 3 quart bowl. Slice 3 bananas on top of the wafers. Repeat the layers.
• Pour the thickened pudding mixture over the last layer of bananas.
• For the meringue, beat the egg whites & cream of tartar on high until soft peaks form. Slowly beat in the sugar. Beat on high until stiff peaks form (mixture stays on beater when lifted out of bowl).
• Spread the meringue on top of the pudding mixture. Bake for about 10 minutes, or until brown. Remove from oven & let cool. Refrigerate.

DATE MALVA-PUDDING CAKES

Steps:

• Cakes: Combine dates and cream; cover and refrigerate overnight.
• Preheat oven to 375 degrees. In a small bowl, whisk together flour, baking powder, and baking soda until thoroughly combined. Strain dates through a fine-mesh sieve, reserving cream (you should have about 1/2 cup). Puree dates in a mini food processor or blender, adding 1 to 2 teaspoons water if needed, until completely smooth.
• In the bowl of a mixer fitted with the paddle attachment, beat together sugar, egg, and salt onmedium-high speed until pale and thick, 2 minutes. Add date puree, then vinegar; beat well.Add half of milk, then flour mixture, then remaining milk, beating well after each addition.
• Place 6 five-ounce ramekins on a rimmed baking sheet; divide mixture evenly among them (ascant 1/3 cup each). Bake, rotating once, until very dark brown and set, 25 to 30 minutes.
• Filling: Meanwhile, in a small saucepan, bring sugar, butter, and 2 tablespoons water to a simmer. Whisk in reserved date cream and return to a simmer. Whisk until smooth; cover to keep warm.
• Remove cakes from oven; cut a small slit in center of each with a paring knife. Working with onecake at a time, pour filling into slit, waiting until it is absorbed, then pouring more until cakeis completely saturated. Repeat with remaining cakes. Serve immediately, topped with ice cream.

MEMAW'S DATE PUDDING

Steps:

• Roll graham crackers into crumbs. Cut dates, marshmallows and cherries with scissors. Add nuts to all the above ingredients. Work with hands and place in mold. Refrigerate for two days. Slice and serve with whipped cream.