Grandma Nestleroads Date Nut Pudding Recipes

Steps:

• 1. Mix the dry ingredients
• 2. Beat together the butter, milk, and eggs, then add to dry ingredients and mix well
• 3. Butter the mold (the bowl you will be cooking the pudding in) then place the pudding mixture into the mold. Some people also line the mold with parchment paper to make it easier to get the pudding out of the mold after it is cooked.
• 4. After wrapping the mold in buttered grease paper and aluminum foil (see BBC video below) place mold in steamer pan to steam for two or three hours til done
• 5. An English pudding may be steamed in A. A steamer pan (similar to a double boiler with holes in the bottom of the top pan) B. A Slow cooker C. A large stock pot on the stove
• 6. To watch an excellent video from the BBC that explains how to wrap and seal a pudding, then cook it in a stock pot go here: http://www.bbcgoodfood.com/videos/1060/steaming-a-pudding OR HERE FOR MORE TIPS AND HINTS: http://allrecipes.co.uk/how-to/47/how-to-steam-christmas-pudding.aspx
• 7. It can also be done in a slow cooker: After the pudding is wrapped (see BBC video above) place the pudding mold into the slow cooker. Pour in sufficient water to come 1/2 way up the sides of the pudding bowl. Cover and cook on HIGH for 5-7 hours. (You may need to scrunch up a bit of aluminum foil, or use an inverted saucer to lift the mold off the bottom of the crock pot.)
• 8. No matter the method, be sure to also keep a kettle of hot water on the stove, so you can top up the hot water in the steamer pan every so often. You don't want the steamer pan to go dry, it must have water and steam in it continually to finish steaming the pudding and since steam evaporates, the water level will need to be replenished. Just keep checking it every so often. You also do not want the hot water to bubble into the mold, that would ruin the pudding, so that is why the water level must be kept at half way up the bowl (mold) and the heat must keep the water steaming but not at a rolling boil.

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.

Steps:

• Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
• Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
• Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature.
• Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• 1. Soak Knox gelatine in 1/4 cup milk as directed on package. Stir together Knox gelatine mixture, remaining 1 3/4 cups milk and vanilla pudding mix and cook until thick, according to package directions. Remove from heat and cool to room temperature.
• 2. Fold in thawed Cool Whip and nuts and put in 2 quart serving bowl. Put in refrigerator and let chill at least 4 hours. May garnish with maraschino cherries and whole nutmeats on top.

Steps:

• Preheat oven to 375 degrees F.
• For the Dough: Mix the Part 1 ingredients in a large mixing bowl.
• Mix the Part 2 ingredients in another large bowl.
• Now add the Part 2 to the Part 1 ingredients.
• Mix well.
• For the Syrup: Mix all the syrup ingredients in a non-reactive sauce pan.
• Bring the syrup to a fast boil.
• Pour the syrup into a large oven-safe dish.
• (We use a large deep Visions cookware casserole dish) Baking: Put the dough mixture into the middle of the syrup.
• Just mound it there.
• DO NOT SPREAD IT.
• Take a sheet of foil and double it up and place on the center rack.
• This is to protect from any run off or overflow.
• Place the dish into the oven on center rack on top of foil.
• Bake for 35 minutes.
• Remove, cover, and let cool.
• Serve in small portions with Whipped cream, it will cut the sweetness and complement the richness best.

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.

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.