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 TOFFEE DATE CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield two 9 inch cakes, or about 20 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
- Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
- Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
- Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
- Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
- Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
- When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
- Serve with vanilla ice cream or whipped cream.
CHOCOLATE-DATE PUDDING CAKE
Steps:
- Preheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish with non-stick spray.
- Put the dates and water in a pot over medium-low heat. Cook and stir for 10 minutes until the dates are very soft. Transfer the softened dates to a food processor and puree until smooth. Add the sugar and vanilla, puree again until well-blended. Scoop out the puree into a mixing bowl. Sift together the cocoa powder and flour and add to the date mixture. Fold using a rubber spatula; combine gently until well mixed.
- In a mixing bowl, whip the egg whites until they form stiff peaks. Fold the egg whites into the date mixture.
- Pour the batter into the coated souffle dish, spreading it evenly with a spatula. Bake on the middle rack for 25 minutes until the outside is just set. Cool to room temperature. Shake some confectioners' sugar on top and serve.
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
THIS PUDDING has been our family's favorite dessert for Thanksgiving and Christmas for 65 years...and it's still on the menu. At Christmas, I top each serving with a touch of green-tinted whipped cream and a red maraschino cherry. Whenever I bring this pudding to a potluck supper, it gets rave reviews, along with requests for the recipe. -Opal Hamer, St. Petersburg, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the dates, walnuts and sugar. In another bowl, beat egg, milk and vanilla. Add to date mixture; mix well. Combine flour, baking powder and salt; add to the date mixture. , Spread into a greased 1-qt. baking dish; dot with butter. Bake at 325° for 30 minutes or until a knife inserted in the center comes out clean. Serve with whipped cream.
Nutrition Facts : Calories 646 calories, Fat 27g fat (6g saturated fat), Cholesterol 124mg cholesterol, Sodium 273mg sodium, Carbohydrate 97g carbohydrate (80g sugars, Fiber 7g fiber), Protein 13g protein.
DATE LOAF CAKE
Very much like sticky date pudding - nice and moist, and made without eggs.
Provided by REILLY
Categories World Cuisine Recipes European UK and Ireland English
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, soda and vanilla. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes. Allow to cool.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 40.8 g, Fat 4 g, Fiber 1.5 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 385.6 mg, Sugar 25.7 g
CHOCOLATE-DATE PUDDING CAKE
Inspired by the cardamom-date cakes found in the Arabian Gulf, this dessert derives its intoxicating flavor from Medjool dates, Arabic coffee, and semisweet chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 28
Steps:
- Make the chai ice cream, if desired: Combine milk, tea, cardamom, cinnamon, and ginger in a medium saucepan. Split vanilla bean lengthwise and scrape seeds into the mixture using the back of a knife, then add pod to mixture and bring to a boil. Cover and let steep at least 30 minutes and up to 1 hour.
- Prepare an ice bath. In a medium bowl, whisk together egg yolks and sugar until light and fluffy. While whisking, slowly add a little of the warm milk mixture into the yolk mixture to temper. Continue this process until all of the milk mixture has been added. Pour mixture back into pan and cook over medium heat, stirring constantly until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Strain mixture through a fine-mesh sieve into a medium bowl set in the ice bath; discard solids. Add cream and stir occasionally until cooled. Cover and refrigerate until chilled, at least 1 hour and up to overnight.
- Pour into an ice cream maker and process according to the manufacturer's instructions until set but not hard. Transfer soft ice cream to a container and freeze at least 4 hours and up to overnight.
- Make the cake: Preheat oven to 350 degrees. Butter a 9-cup Bundt pan and dust with cocoa powder and flour, tapping out excess. In a large glass measuring cup or medium bowl, combine dates, hot water, coffee, and cocoa and let stand 10 minutes. In another medium bowl, whisk together flour, salt, cinnamon, and cardamom. Using an immersion blender, puree the date mixture until smooth. Add baking soda and stir to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and dark-brown sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat well to combine (batter will look curdled). Add the flour mixture in two additions, alternating with the date mixture, beginning and ending with the flour. Beat in the chocolate.
- Transfer the batter to prepared pan. Bake until a cake tester inserted in center comes out with moist crumbs attached, about 30 minutes.
- Meanwhile, make the glaze: Bring butter, dark-brown sugar, date syrup, salt, and 1/4 cup water to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate and whisk until smooth.
- Transfer cake pan to a wire rack to cool for 10 minutes. Invert cake onto rack, and let cool 20 minutes (the cake should still be warm). Poke cake all over with a skewer or toothpick. Pour half of the glaze into the bottom of the pan and return cake to pan. Pour remaining glaze over top and allow to soak into cake, about 20 minutes. Invert cake onto plate or cake stand and serve warm or at room temperature with chai ice cream, if desired.
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 :
CHOCOLATE - DATE PUDDING CAKE
Recipe courtesy Tyler Florence. Food 911 - Episode - Not Too Sweet To Eat. I haven't yet made this but watched the episode & was intrigued by the use of dates & chocolate in a low fat, fiber rich dessert. Substituting Splenda granular for some/all of the sugar would make this almost guilt free!
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish with non-stick spray.
- Put the dates and water in a pot over medium-low heat. Cook and stir for 10 minutes until the dates are very soft. Transfer the softened dates to a food processor and puree until smooth.
- Add the sugar and vanilla, puree again until well-blended. Scoop out the puree into a mixing bowl.
- Sift together the cocoa powder and flour and add to the date mixture. Fold gently until well mixed.
- In a mixing bowl, whip the egg whites until they form stiff peaks. Fold the egg whites into the date mixture.
- Pour the batter into the coated souffle dish, spreading it evenly with a spatula. Bake on the middle rack for 25 minutes until the outside is just set. Cool to room temperature.
- Shake some confectioners' sugar on top and serve.
Nutrition Facts : Calories 239.2, Fat 0.9, SaturatedFat 0.5, Sodium 43.4, Carbohydrate 56.5, Fiber 3.7, Sugar 45.2, Protein 5.1
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 CAKE
This whole episode feels like it's from the Black Market Liquor Bar, which is our eclectic eatery and bar in Los Angeles. The date cake is from that bar's greatest hits playlist.
Provided by Antonia Lofaso
Categories dessert
Time 1h10m
Yield 24 mini cakes
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Add the dates, baking soda and 2 cups water to a pot and bring to a simmer. Cook until greatly reduced, about 15 minutes. Turn off the heat. Mash the dates into a paste. Set aside.
- Add the butter and brown sugar to a stand mixer fitted with the whisk attachment and whip until soft. Add the eggs and vanilla and mix until combined.
- In a separate bowl, mix the flour, allspice, baking powder and salt. Add to the stand mixer large spoonfuls of the flour mixture and date paste, alternating between each. Beat until combined. Evenly scoop the cake batter into the mini muffin tins, to the top of each cup.
- Bake, rotating the pan halfway through, for 20 to 25 minutes. Poke with a wooden skewer to make sure it's done.
- For the toffee sauce: Mix the heavy cream and brown sugar together in a pot. Bring to a simmer, then remove from the heat and cool for 5 minutes.
- For the whipped cream: Add the heavy cream, vanilla, allspice, cardamom, cinnamon and ginger to the cleaned bowl of the stand mixer fitted with the whisk attachment. Whip until stiff peaks are formed.
- Invert the cakes onto a serving platter or plate. Poke the now tops of the cakes with a wooden skewer. Pour about 1/2 cup toffee sauce over the top of each cake. Dollop the whipped cream over the top of each cake.
CHOCOLATE-DATE PUDDING CAKE
Provided by Tyler Florence
Time 1h35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish with non-stick spray.
- Put the dates and water in a pot over medium-low heat. Cook and stir for 10 minutes until the dates are very soft. Transfer the softened dates to a food processor and puree until smooth. Add the sugar and vanilla, puree again until well-blended. Scoop out the puree into a mixing bowl. Sift together the cocoa powder and flour and add to the date mixture. Fold using a rubber spatula; combine gently until well mixed.
- In a mixing bowl, whip the egg whites until they form stiff peaks. Fold the egg whites into the date mixture.
- Pour the batter into the coated souffle dish, spreading it evenly with a spatula. Bake on the middle rack for 25 minutes until the outside is just set. Cool to room temperature. Shake some confectioners' sugar on top and serve.
DATE MALVA-PUDDING CAKES
This version of the traditional South African malva-pudding cake comes from baker Umber Ahmad of Mah-Ze-Dahr. She makes mini puddings and uses dates pureed with cream in place of the usual apricot preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h5m
Yield Makes 6 Cakes
Number Of Ingredients 13
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.
DATE PUDDING UPSIDE DOWN CAKE
Make and share this Date Pudding Upside Down Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 350*.
- place dates and butter in an ungreased 13x9" baking pan --
- stir in 1 cup of boiling water to soften dates and melt butter -- stir well.
- add cake mix, eggs and walnuts.stir with fork for 2-3 minutes or blended --
- scrape bottoms and sides of pan once in a while with rubber spatula to be sure all is combined --
- spread batter evenly in pan.
- sprinkle with brown sugar, pour remaining 1 1/2 cups boiling water, slowly.over brown sugar --
- DO NOT STIR!
- bake at 350* for 40-45 minutes or golden brown.
- serve warm with whipped topping if desired -- .
Nutrition Facts : Calories 333.8, Fat 10.3, SaturatedFat 2.4, Cholesterol 22.7, Sodium 314.7, Carbohydrate 59.1, Fiber 1.9, Sugar 46.5, Protein 3.6
STICKY DATE PUDDING
Steps:
- Preheat oven to 350 degrees.
- Butter a 9-inch, high-sided baking pan.
- Place the dates in a saucepan, and cover with water. Bring to a boil, reduce to simmer and cook for three minutes. Add the baking soda, and set aside.
- In a bowl, cream one stick of butter, sugar and eggs, adding the eggs one at a time. Gently fold in the flour, the salt and 1/2 teaspoon vanilla extract. Slowly stir in the baking powder and 1/4 cup of the date cooking liquid, until the cake mixture resembles thick pancake batter. (Discard the rest.) Stir in the dates. Bake for 30 to 40 minutes, or until cooked in the center.
- Meanwhile, make the sauce by combining a stick of butter, 1/4 cup of heavy cream, the brown sugar and 1/2 teaspoon vanilla. Bring to a boil; reduce to simmer, and cook for three minutes.
- To serve, drizzle some of the sauce over the cake as it is cooling. Serve the rest of the sauce separately. Garnish with whipped cream if desired.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 22 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 337 milligrams, Sugar 33 grams, TransFat 1 gram
STICKY DATE PUDDING WITH CARAMEL SAUCE
Make and share this Sticky Date Pudding With Caramel Sauce recipe from Food.com.
Provided by Terese
Categories Dessert
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180oC.
- Grease and line the base of 23cm deep round cake tin.
- Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
- Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
- Coarsley mash with a potato masher.
- Cream together the butter, sugar and 1 egg.
- Beat in the remaining eggs one at a time.
- Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
- Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
- Cover with foil if over browning during cooking.
- Leave to stand for 5 minutes before turning out onto a serving plate.
- To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
- Simmer uncovered, for about 3 minutes, or until thickened slightly.
- Brush some sauce over the top and sides of the pudding until well glazed.
- Serve immediately with the sauce and a dollop of cream.
DATE PUDDING CAKE LOAF
For old-fashioned appeal at Christmastime, try this moist cake baked in a loaf pan and dotted with chopped dates and walnuts. The recipe includes a homemade vanilla sauce.-Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings (1-1/3 cups sauce).
Number Of Ingredients 17
Steps:
- Place dates in a small bowl; add boiling water. Let stand for 5 minutes. Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Add egg and vanilla; mix well. Combine the flour, baking soda and baking powder; add to shortening mixture alternately with dates and water mixture. Fold in walnuts., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes., In a small saucepan, combine the sugars and cornstarch. Gradually whisk in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in butter and vanilla. Serve warm with cake.
Nutrition Facts : Calories 313 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 142mg sodium, Carbohydrate 56g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.
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