POUDING RENVERSE DES BLEUETS (BLUEBERRY UPSIDE-DOWN PUDDING)
Steps:
- In a buttered 8-inch square baking pan, combine blueberries, 1/4 cup of the sugar, and lemon rind. In a bowl, cream shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and vanilla. In another bowl, combine flour, baking powder, and salt. Stir in creamed mixture alternately with milk to make a smooth batter. Spoon over blueberries in pan and bake in a preheated 350 degrees F oven for about 40 minutes, or until a tester inserted in the center comes out clean. Let cool slightly; turn out onto a serving plate. Cut in squares and serve warm or at room temperature, with whipped cream or ice cream, if desired.;
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
UPSIDE-DOWN DATE PUDDING
This sweet and tasty dessert came from a cookbook put out by Dorothy Mengering, mother of Late Night talk show host David Letterman.
Provided by loof751
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan, bring 1 1/2 cups water to a boil. Add 1 tablespoon butter and 1 1/2 cups brown sugar and stir until sugar is dissolved. Set aside.
- Put the dates in a small bowl. Top with 1 cup boiling water and set aside.
- In another small bowl blend 1/2 cup brown sugar, 2 tablespoons butter and egg. Beat well.
- In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to egg/sugar mixture alternately with cooled date mixture.
- Pour batter into an 8x12x2 inch baking dish. Pour brown sugar sauce evenly over batter.
- Bake at 350 degrees for 30 minutes. Cut into squares and invert to serve. Top each serving with whipped cream.
Nutrition Facts : Calories 211.4, Fat 2.7, SaturatedFat 1.5, Cholesterol 18.9, Sodium 179.4, Carbohydrate 46.6, Fiber 1.6, Sugar 35.5, Protein 2
RUM & PINEAPPLE UPSIDE-DOWN PUDDING
What do you get when you cross a rum baba with upside-down cake? This moreish rum and pineapple upside-down pudding - as good hot as it is cold the next day
Provided by Tom Kerridge
Categories Dessert
Time 55m
Yield Serves 8-10
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. First, make the topping. Beat the butter and sugar together with an electric whisk until creamy, then mix in the rum. Spread over the base and up the side of a 20cm cake tin (ensure it is not loose-bottomed). Arrange the pineapple rings on top.
- Tip the flour, baking powder, butter, sugar, eggs, rum, black pepper and vanilla into a large bowl, and beat with an electric whisk until the mixture is completely combined, soft and fluffy.
- Spoon the mixture over the pineapple rings and carefully smooth with a spatula, being careful not to disturb the pineapple. Bake for 35-40 mins, then leave to cool in the tin for 5 mins. Meanwhile, for the rum cream, whisk the cream, sugar and rum to soft peaks using an electric whisk. Invert the cake onto a plate and serve warm with the cream. Or, leave to cool completely. Will keep covered at room temperature for up to three days.
Nutrition Facts : Calories 549 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
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 :
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
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