Date Pudding Cake Food

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DATE PUDDING



Date Pudding image

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

1 1/2 cups packed dark brown sugar, divided
1 cup water
1 tablespoon butter
1 cup flour
2 teaspoons baking powder
1 pinch salt
1/2 cup milk
1 cup chopped dates
1/2 cup chopped walnuts
whipped cream

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 DATE PUDDING



Sticky Date Pudding image

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

1 cup flour
1 teaspoon baking powder
2 ½ ounces dark chocolate, grated
7 ounces chopped pitted dates
1 ¼ cups water
1 teaspoon baking soda
¼ cup softened butter
¾ cup superfine (castor) sugar
2 eggs
1 cup heavy cream
1 cup firmly packed brown sugar
1 cup butter
2 tablespoons confectioners' sugar for dusting
3 cups vanilla ice cream

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

STICKY TOFFEE DATE CAKE



Sticky Toffee Date Cake image

Provided by Food Network

Categories     dessert

Time 55m

Yield two 9 inch cakes, or about 20 muffins

Number Of Ingredients 14

1 pound dates, pitted and chopped
2 teaspoons baking soda
8 ounces butter, softened
3/4 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
3 1/4 tablespoons baking powder
1/2 pound butter
1 cup brown sugar (8 ounces)
1/2 cup heavy cream
1 teaspoon vanilla extract
Vanilla ice cream or whipped cream, for serving

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.

MOM'S DATE PUDDING CAKE



Mom's Date Pudding Cake image

My mom use to make this when I was growing up. It's very rich so a little goes a long way. I hope you enjoy it as much as we do.

Provided by Peg

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 24

Number Of Ingredients 11

1 cup white sugar
1 ½ cups all-purpose flour
½ cup milk
½ teaspoon salt
1 cup pitted dates
½ cup chopped walnuts
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
2 cups packed brown sugar
2 cups water
5 tablespoons butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease one 9x13 inch baking pan.
  • Combine the sugar, flour, milk, salt, dates, nut, vanilla and baking powder and mix well. Pour batter into the prepared pan.
  • In a saucepan over medium heat combine the brown sugar, water and butter or margarine and bring to boil. Pour brown sugar mixture over batter.
  • Bake at 375 degrees F (190 degrees C) for 30 to 35 minute or until the cake tests done. Serve warm with whipped cream.

Nutrition Facts : Calories 188 calories, Carbohydrate 37.5 g, Cholesterol 6.8 mg, Fat 4.2 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 103.5 mg, Sugar 30.3 g

AMISH COUNTRY DATE NUT PUDDING



Amish Country Date Nut Pudding image

Provided by Kelly

Number Of Ingredients 12

1 cup chopped dates (8oz, 227g)
1 teaspoon baking soda
1 cup boiling water (7.8oz, 222g)
1 cup sugar (7oz, 198g)
1 tablespoon butter, melted (.5oz, 14g)
1 egg, beaten
½ teaspoon salt
1 teaspoon vanilla
1 cup all-purpose flour (5oz, 142g)
½ cup nuts, walnuts or pecans (2oz, 57g)
Pecan Praline Sauce (click for link)
Whipped Cream

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.

STICKY DATE PUDDING WITH TOFFEE SAUCE



Sticky Date Pudding with Toffee Sauce image

An easy Sticky Date Pudding recipe

Categories     Milk/Cream     Egg     Ginger     Dessert     Bake     Date     Vanilla     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 17

For pudding
1 3/4 cups packed pitted dates (about 10 ounces)
2 cups water
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs
For sauce
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla
Accompaniment: vanilla ice cream

Steps:

  • Make pudding:
  • Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
  • Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
  • While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
  • Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
  • Make sauce while pudding is cooling:
  • In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
  • Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.

STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE RECIPE



Sticky Date Pudding With Butterscotch Sauce Recipe image

Sticky Date Pudding With Butterscotch Sauce Recipe is a saucy, gooey, spongy-sticky date pudding smothered in a thick caramel butterscotch sauce. This date pudding is a comfort food at its best. Both the date pudding and the sauce can be made a day ahead and stored, separately, covered in the fridge. The sauce should be served warm. The butterscotch sauce can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat before serving Sticky Date Pudding With Butterscotch Sauce Recipe. You can also serve this pudding with vanilla ice cream or a dollop of double cream during tea time or as a dessert after dinner. If you like this recipe, browse for more cake recipes that might interest you Oreo Cake Recipe With Buttercream Frosting (Eggless) Quinoa Chocolate Carrot Cake Recipe Eggless Tutti Frutti Cake Recipe Chocolate Coffee Sticky Cake Recipe

Provided by Vibha Bhutada

Time 50m

Yield Makes: 5 Servings

Number Of Ingredients 13

1/2 cup Dates , pitted and roughly chopped
3/4 cup Milk
1/2 teaspoon Baking soda
1/2 cup Brown Sugar (Demerara Sugar)
1/2 teaspoon Cinnamon Powder (Dalchini)
1/4 teaspoon Salt
3/4 cup All Purpose Flour (Maida)
1/2 cup Butter (Unsalted)
1 cup Brown Sugar (Demerara Sugar)
1/4 cup Butter (Salted) , cubed
1-1/4 cup Fresh cream
1 teaspoon Vanilla Extract , or butterscotch essence
Walnuts , or pecans (optional)

Steps:

  • To prepare Sticky Date Pudding With Butterscotch Sauce Recipe, take the dates and milk in a medium Saucepan and bring to a boil over high heat. Remove from the heat.
  • Add baking soda and stir until the dates start to break down.
  • Set the saucepan aside and allow mixture to cool for about 20 minutes.
  • Take butter and brown sugar in a deep bowl.
  • Using an Electric whisk, cream together butter and sugar until pale.
  • Add the dates mixture and fold in gently.
  • Sift in the flour, cinnamon and salt. Stir the mixture until everything is combined evenly.
  • Preheat Oven to 180 degrees Celsius and grease the ramekins with butter.
  • Spoon the mixture into ramekins/desirable moulds.
  • Bake Sticky Date Pudding for 30 minutes or until a skewer inserted comes out clean.
  • Heat all the ingredients in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
  • Increase heat to high and bring the sauce to a boil.
  • Reduce heat to low and simmer, uncovered, stirring often, for 7-8 minutes or until the sauce thickens slightly.
  • Remove the pan from the heat and set the Butterscotch Sauce aside.
  • Once the sticky date puddings are baked, allow to cool for 5 minutes and then turn upside down on a serving plate.
  • Smother the sticky date pudding with warm butterscotch sauce and serve with crumbled walnuts on top.

CHOCOLATE - DATE PUDDING CAKE



Chocolate - Date Pudding Cake image

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

6 ounces pitted dates, about 2 cups
3/4 cup water
1 1/4 cups sugar
1 tablespoon pure vanilla extract
6 large egg whites
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
confectioners' sugar, for dusting

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

STICKY DATE & RAISIN PUDDING



Sticky date & raisin pudding image

Keep everyone happy with this sticky toffee-like steamed basin pudding packed with dried fruit

Provided by Good Food team

Categories     Dessert

Time 4h

Number Of Ingredients 10

250g stoned date , roughly chopped
100g raisin
150ml milk
150ml brandy or rum
140g butter , softened, plus extra for greasing
50g soft brown sugar
2 large eggs
175g self-raising flour
1 tsp mixed spice
zest 1 orange

Steps:

  • Put the dates, raisins, milk and brandy or rum in a small saucepan and bring to the boil. Simmer for 5 mins until the fruit is soft and the liquid has been absorbed - don't worry if it looks a little curdled. Leave to cool. Meanwhile, generously butter a 1.2-litre pudding basin.
  • To prepare your steamer, place a snugly fitting upturned bowl or saucer in the base of a large, deep saucepan, big enough to hold your pudding basin. Cut out a large circle of baking parchment and one of foil, both 5cm wider than the rim of your pudding basin. Make a sharp pleat down the centre of both, then butter one side of the parchment - this will be your lid. Set aside. Boil the kettle for the steamer.
  • In a mixing bowl, beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, beating again until well combined. Finally, add the flour, mixed spice, orange zest, date mixture and a pinch of salt, and stir everything well with a spatula until there are no visible lumps of flour. Tip the cake mixture into your pudding basin. Cover the bowl with the parchment, butter-side down and pleat on top, then the foil. Push the sides of the lid down, then tie a piece of string securely under the lip of the basin. Use any overhanging string to create a handle to help you lift the pudding.
  • Stand the pudding basin on top of the upturned bowl or saucer in the saucepan and fill the pan with enough boiling water to come halfway up the side of the basin. Bring to a gentle simmer, then cover the pan with a lid and leave to steam for 2½ hrs, topping up with boiling water if the level gets low. Check the pudding is cooked by inserting a skewer into the centre. If the skewer has any uncooked mixture on it, return it to the pan to steam for another 15 mins, then check again. Once cooked, you can cover the pudding with clean baking parchment and foil and keep for up to a week. Re-steam the pudding for 1 hr before serving.

Nutrition Facts : Calories 418 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

STICKY DATE & GINGER PUDDING



Sticky date & ginger pudding image

The perfect pud - warming, comforting, rich, and easy. Serve with lots of custard.

Provided by Good Food team

Categories     Dessert, Dinner, Supper, Treat

Time 1h10m

Number Of Ingredients 12

85g butter , plus extra for greasing
200g medjool dates , pitted and roughly chopped
200ml milk
1 tsp vanilla essence
1 tsp bicarbonate of soda
140g self-raising flour
2 tsp ground ginger
85g dark muscovado sugar
2 egg , beaten
2 balls stem ginger , chopped
100g dark muscovado sugar
3 tbsp syrup , from the ginger jar

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
  • For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.

Nutrition Facts : Calories 480 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 62 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.15 milligram of sodium

OLD FASHIONED DATE PUDDING - STICKY DATE PUDDING WITH CARAMEL SAUCE



Old Fashioned Date Pudding - Sticky Date Pudding with Caramel Sauce image

Old Fashioned Date Pudding features a date cake with a rich, sticky caramel sauce that separates to the bottom while cooking. Serve warm with the sticky sauce poured over top and a dollop of whipped cream. One whiff or bite will take you back to Grandma's kitchen.

Provided by Barbara

Categories     Dessert

Time 1h10m

Number Of Ingredients 12

1 1/2 cups water
1 cup brown sugar
3 Tablespoons butter
1 teaspoon vanilla
1 cup sugar
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped dates (seeds removed)
1/2 cup milk
1/2 cup chopped nuts (optional)

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.

Nutrition Facts : Calories 407 kcal, Carbohydrate 80 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 452 mg, Fiber 3 g, Sugar 64 g, ServingSize 1 serving

MINI STICKY DATE PUDDINGS WITH CARAMEL SAUCE



Mini Sticky Date Puddings with Caramel Sauce image

Rich, sweet and completely decadent, these mini sticky date puddings are the ultimate in comfort food!

Provided by Lucy - Bake Play Smile

Categories     Dessert

Time 40m

Number Of Ingredients 14

220 g pitted dates
250 ml (1 cup) water
1 tsp bi-carbonate soda
100 g butter
110 g (1/2 cup) caster sugar
50 g (1/4 cup) brown sugar
2 eggs
2 tsp vanilla extract
225 g (1 1/2 cups) self-raising flour
200 g (1 cup) brown sugar
125 g (1/2 cup) thickened cream
2 tsp vanilla extract
100 g butter
vanilla ice-cream (to serve)

Steps:

  • Preheat oven to 180 degrees celsius (170 degrees fan-forced).
  • Grease 6 large 250ml capacity ramekins (or 10-12 small 100ml capacity ramekins or a muffin tray) and set aside.
  • Place dates, boiling water and bi-carb soda into a food processor (or Thermomix) and leave for 5 minutes.
  • Add butter, caster sugar and brown sugar and process for 20 seconds or until smooth. Scrape down the sides of the food processor and repeat for a further 10 seconds.
  • Add the eggs, vanilla extract and self-raising flour to the food processor and mix for 10-15 seconds. Scrape and repeat for a further 5 seconds.
  • Divide the mixture equally between the ramekins.
  • Bake for 20-30 minutes (depending on the size of the ramekins used). The mixture will spring back when cooked.
  • To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract and butter into a saucepan. Bring to the boil over medium heat and then reduce to a simmer for 2 minutes.Pour the caramel sauce over the hot puddings and serve immediately.
  • Preheat oven to 180 degrees celsius (170 degrees fan-forced). Grease 6 large 250ml capacity ramekins (or 10-12 small 100ml capacity ramekins or a muffin tray) and set aside.
  • Place dates, boiling water and bi-carb soda into the TM bowl. Leave for 5 minutes.
  • Add butter, caster sugar and brown sugar and mix on Speed 6, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
  • Add the eggs, vanilla extract and self-raising flour to the bowl and mix on Speed 6, 5 seconds. Scrape and repeat for a further 5 seconds.
  • Divide the mixture equally between the ramekins. Bake for 20-30 minutes (depending on the size of the ramekins used). The mixture will spring back when cooked.
  • To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract and butter into the TM bowl. Cook on Varoma, 10 minutes, Speed 3 (with the MC off).Pour the caramel sauce over the hot puddings and serve immediately.

Nutrition Facts : Calories 606 kcal, Carbohydrate 86 g, Protein 6 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 116 mg, Sodium 369 mg, Fiber 3 g, Sugar 62 g, ServingSize 1 serving

DATE PUDDING CAKE



Date Pudding Cake image

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

1-1/2 cups packed brown sugar, divided
3 tablespoons butter, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped dates
1/2 cup chopped pecans
1/2 cup milk
2 cups water
Whipped cream or ice cream

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 MALVA-PUDDING CAKES



Date Malva-Pudding Cakes image

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

3 large Medjool dates (2 1/2 ounces total), pitted and roughly chopped
2/3 cup heavy cream
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1 large egg
Scant 1/2 teaspoon kosher salt
1/4 teaspoons cider vinegar
1/2 cup whole milk
1/3 cup sugar
4 tablespoons unsalted butter, cut into pieces
Vanilla ice cream, for serving

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.

OLD FASHIONED DATE PUDDING



Old Fashioned Date Pudding image

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

1-1/2 cups packed brown sugar, divided
1 cup water
1 tablespoon butter
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup chopped dates
1/2 cup chopped walnuts
Whipped cream

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 :

STICKY TOFFEE DATE PUDDING



Sticky Toffee Date Pudding image

A rich puree of Medjool dates gives this cakelike pudding a wonderful, deep flavor -- perfect with the rich toffee sauce that slicks the surface of the dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter, softened, plus more for pan
8 ounces Medjool dates, pitted and coarsely chopped
1/2 cup light rum
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup packed dark-brown sugar
2 large eggs
1 cup heavy cream
1 cup packed dark-brown sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/4 cup light rum

Steps:

  • Preheat oven to 350 degrees. Make the pudding: Butter an 8-inch square cake pan; set aside. Put dates, rum, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cover, and simmer until dates are very soft, about 5 minutes.
  • Carefully transfer date mixture to a food processor, and puree (you should have about 1 cup). Let cool 15 minutes.
  • Whisk together flour, baking powder, salt, cinnamon, and baking soda in a medium bowl; set aside.
  • Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition and scraping down sides of bowl as needed.
  • Reduce speed to low. Add flour mixture in 3 additions, alternating with the date puree. Transfer batter to prepared pan; smooth top. Bake 25 minutes. Reduce temperature to 325 degrees, and bake until a cake tester inserted into center of pudding comes out clean, 15 to 20 minutes. Let cool in pan on a wire rack 5 minutes. Run a knife around edges of pan to loosen, and invert onto a serving plate.
  • Make the sauce: Put cream, brown sugar, and butter into a medium saucepan. Bring to a boil over medium-high heat. Cook 3 minutes. Stir in rum, and cook 1 minute more (you should have about 1 1/2 cups sauce). Pour half of the sauce over pudding. Serve immediately with remaining sauce on the side.

CHOCOLATE-DATE PUDDING CAKE



Chocolate-Date Pudding Cake image

Provided by Tyler Florence

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

6 ounces pitted dates, about 2 cups
3/4 cup water
1 1/4 cups sugar
1 tablespoon pure vanilla extract
6 large egg whites
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
Confectioners' sugar, for dusting

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.

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