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.
TOASTED PECAN PUDDING
Promises Esther Shank of Harrisonburg, Virginia, "Take this to a potluck and you won't have to worry about carrying left-overs home!" Our taste-testers agree-they loved the crunch of the pecans, the rich coconut flavor and the soft creamy filling.-Esther Shank, Harrisonburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the butter, coconut, flour, pecans and sugar. Spread into an ungreased 15x10x1-in. baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool. , Meanwhile, in a large bowl, beat pudding mix and milk on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. Place half of the pecan mixture in a 13x9-in. dish. Spread pudding mixture over pecan mixture. Top with remaining pecan mixture. Chill until serving.
Nutrition Facts :
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 :
FESTIVE DATE & PECAN PUDDING
Not your traditional Christmas pud, but a winner with our food team. A cross between sticky toffee and Christmas pud with a lighter feel
Provided by Sara Buenfeld
Categories Dessert
Time 1h55m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/fan 160C/gas 4. Pour 300ml boiling water over the chopped dates and set aside. Butter a 1.4-litre pudding basin and put a disc of baking parchment in the base. Put the butter, sugar, flour, bicarbonate of soda, mixed spice and eggs into a large bowl, then beat with an electric hand whisk until really well blended. Add the cooled date mixture, then beat again to make a sloppy batter.
- Stir in the fruits, nuts and ginger, then pour into the pudding basin and place on a baking tray. Bake in the oven for 1 hr, cover the top lightly with foil, then return to the oven for 25 mins more until a skewer inserted into the pudding comes out clean.
- Meanwhile, make the brandy syrup. Put the sugar and 50ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven and push a skewer into it in several places. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve.
- Turn out onto a plate, scatter with the pecans and top with the holly sprig, dusted with icing sugar. Serve with good-quality vanilla ice cream.
Nutrition Facts : Calories 526 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.73 milligram of sodium
PECAN PUDDING
This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe for stove/oven preparation instead of microwave.
Provided by Dreamgoddess
Categories Dessert
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted.
- Swirl the butter in the custard cup, coating sides and bottom.
- Pour the excess butter from the custard cup into the beaten egg.
- Stir in the dark corn syrup and vanilla.
- Stir together flour and baking powder.
- Stir flour mixture into egg mixture.
- Gently fold in chopped pecans.
- Pour the pecan mixture into the buttered 15-ounce custard cup.
- Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute.
- Sift a little powdered sugar atop.
- Serve warm with light cream, if desired.
Nutrition Facts : Calories 365.9, Fat 18, SaturatedFat 5.3, Cholesterol 108.3, Sodium 193.7, Carbohydrate 50.3, Fiber 1.5, Sugar 15.3, Protein 5.2
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