Pudding: Date Nut Pudding with John

posted by Pat T 04-04-103 7:56 AM

Date Nut Pudding with John

4 Tblsp. unsalted butter, cut into pieces, plus more for cups
1-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cardamom
10 oz. pitted dates, coarsely chopped (about 1 1/2 cups)
2 cups boiling water
1 cup light-brown sugar, plus about 2/3 cup for sprinkling
1 large egg, lightly beaten
1 tsp. pure vanilla extract
1 cup coarsely chopped walnuts
1 cup crème frâiche
3 Tblsp. confectioners’ sugar
1 Tblsp. cognac

Preheat oven to 325° F. Butter eight 6-ounce ovenproof coffee cups, and place on a baking sheet; set aside. In medium bowl, whisk together, flour, baking soda, baking powder, salt, and cardamom; set aside.

In a large bowl, combine dates, 1-1/2 cups boiling water, and the 4 Tblsp. butter. Stir until butter is melted and dates are soft, 2 to 3 minutes. Stir in 1 cup brown sugar, egg, and vanilla. Add dry ingredients, and stir until combined. Stir in walnuts.

Sprinkle 2 tsp. brown sugar into the bottom of each of the buttered cups. Divide batter evenly among prepared cups. Sprinkle each with 2 tsp. of remaining sugar. Pour 1 Tblsp. boiling water over the batter in each cup. Transfer to oven, and bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes.

Whisk together crème frâiche, confectioners’ sugar, and cognac. Turn the puddings out onto plates. Top each with a dollop of crème frâiche. Serve warm. Serves 8.

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