A delectable and comforting dessert awaits: steamed date pudding smothered in a luscious almond cream sauce. This classic British dish combines the richness of steamed dates with the velvety smoothness of almond cream, creating an explosion of flavors in every bite. The steamed date pudding, crafted with a medley of plump and tender dates, exudes a deep caramel sweetness that perfectly complements the nutty aroma of almonds. Drenched in a creamy almond sauce, this dessert becomes an irresistible treat, offering a harmonious balance of textures and flavors. Indulge in this delightful culinary creation, perfect for special occasions or as a cozy dessert on a chilly evening. Explore the detailed recipes provided in this article to bring this classic dish to life in your own kitchen, impressing family and friends with your culinary prowess.
Check out the recipes below so you can choose the best recipe for yourself!
STEAMED DATE PUDDING WITH ALMOND CREAM SAUCE
Don't tell anyone this Dessert has vegetables in it :)
Provided by Trish Morris
Categories Other Desserts
Time 3h20m
Number Of Ingredients 10
Steps:
- 1. Grease a 2qrt pudding mold or any bowl that will fit in a bigger pot to steam it.
- 2. Sift flour, salt, and baking soda.
- 3. Cream butter, sugar and vanilla. Add raw veggie along with dates and nuts till just blended. Add dry flour mix and blend till incorporated.
- 4. Turn into greased mold and cover with plastic wrap. put mold in bigger pot. The water should come up half way in the sides. Cover with lid and cook on med/low for 3 hours. Serve warm with sauce of your choice. I like Almond Cream Sauce.
- 5. I have posted Almond Cream Sauce for you to enjoy with this dish
ALMOND CREAM SAUCE FOR STEAMED DATE PUDDING
Oh so almondy rich goodness
Provided by Trish Morris
Categories Other Sauces
Time 25m
Number Of Ingredients 8
Steps:
- 1. Mix sugar, salt and cornstarch in a sauce pan and mix thoroughly. Gradually stir in milk and blend till smooth.
- 2. Set over med. heat stirring constantly until it bubbles. Remove from heat
- 3. In a separate bowl whisk eggs and then gradually add hot mix in, whisking while you do it to prevent the eggs from scrambling. Put the mixture back on the heat till it bubbles once again. Remove and add Almond extract and butter. Stir just till the butter in melted and combined.
- 4. Place plastic wrap directly on the sauce to prevent a skin forming. Place in fridge till cold.
- 5. When your ready to serve. Whip the whipping cream till stiff (don't add sugar, the sauce will have enough sweetness) fold the whip cream into the almond cream and server over Warm Date Pudding
- 6. You can use this for any cake or tarts, ect. Enjoy
- 7. *time for me to get on the tredmill*
LAYERED ALMOND CREAM CHEESE BREAD PUDDING WITH AMARETTO CREAM SAUCE
Steps:
- Coat a 13 by 9 by 3-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices, as necessary, to fit pan.
- Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
- Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
- Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
- Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
- Preheat the oven to 325 degrees F.
- Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
- Bake for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
- Combine amaretto and cornstarch, stirring until smooth.
- Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.
WARM DATE AND ALMOND PUDDINGS
Provided by Skye Gyngell
Categories Fruit Nut Dessert Vegetarian Kid-Friendly Date Tree Nut Almond Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 12
Steps:
- Butter and flour 6 individual ovenproof bowls, about 2/3 cup capacity. Set on a baking sheet and spoon 1 tbsp corn syrup into each of the molds (this will become the sticky topping). Set aside.
- Remove the pits from the dates and chop them into small pieces. Place in a bowl and add the sherry and just enough boiling water to cover. Let soak for 10 minutes.
- Preheat the oven to 375°F (convection oven to 375°F). Cream the butter and sugar together either by hand or using an electric mixer until soft, light, and creamy. Add the eggs, one at a time, beating well after each addition. (The mixture may appear to separate at this point, but it will come back together.)
- Sift together the flour, salt, and baking powder, combine with the ground almonds, and fold into the batter with the orange zest. Squeeze out the excess moisture from the dates, add to the mixture, and stir well to combine.
- Divide the batter among the ovenproof bowls, filling them no more than two-thirds full. Bake until well risen, golden, and springy to the touch, 20 to 25 minutes.
- To unmold, run a small knife around the inside of each mold and invert the pudding onto a warm plate. Serve the little desserts at once, either on their own or, as I prefer, with a dollop of cream.
STEAMED CHRISTMAS PUDDING
The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here's my favorite combination.
Provided by Leeza
Categories Fruits and Vegetables Vegetables Squash
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
- In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
- Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
- Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
- Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 65.1 g, Cholesterol 105 mg, Fat 23.4 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 14.2 g, Sodium 497.9 mg, Sugar 43.7 g
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 :
STICKY DATE & RAISIN PUDDING
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
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
Tips:
- For a richer flavor, use roasted almonds in the almond cream sauce.
- If you don't have heavy cream, you can substitute milk or yogurt.
- For a vegan version of the almond cream sauce, use almond milk instead of heavy cream and maple syrup instead of honey.
- The steamed date pudding is best served warm, but it can also be served cold.
- You can garnish the steamed date pudding with fresh fruit, whipped cream, or ice cream.
Conclusion:
The almond cream sauce is a delicious and versatile sauce that can be used on a variety of desserts. It is especially good on steamed date pudding, which is a classic British dessert. The steamed date pudding is moist and flavorful, and the almond cream sauce adds a rich and creamy flavor. This dessert is sure to be a hit with your family and friends.
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