Best 20 Date Pudding Recipes

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Indulge in the delectable world of Date Puddings, where flavors dance on your palate and tradition meets innovation. Embark on a culinary journey with our specially curated collection of Date Pudding recipes, each offering a unique taste experience. From the classic steamed date pudding, a time-honored British dessert, to the indulgent chocolate-dipped date pudding, a chocolate lover's dream, our recipes cater to every taste and occasion. Discover the secrets of the sticky toffee date pudding, a symphony of sweet and savory, or tantalize your taste buds with the luscious cranberry and orange date pudding, a burst of citrusy goodness. Whether you prefer the simplicity of a traditional date cake or the extravagance of a date pudding with custard, our recipes are designed to guide you effortlessly through the baking process. So, gather your ingredients, don your apron, and let's embark on this delectable adventure together!

Here are our top 20 tried and tested recipes!

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 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



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

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.

DATE PUDDING



Date Pudding image

THIS PUDDING has been our family's favorite dessert for Thanksgiving and Christmas for 65 years...and it's still on the menu. At Christmas, I top each serving with a touch of green-tinted whipped cream and a red maraschino cherry. Whenever I bring this pudding to a potluck supper, it gets rave reviews, along with requests for the recipe. -Opal Hamer, St. Petersburg, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 servings.

Number Of Ingredients 11

3/4 cup chopped dates
1/2 cup chopped walnuts
6 tablespoons sugar
1 egg
2 tablespoons milk
1/2 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Dash salt
1 tablespoon butter
Whipped cream

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.

Nutrition Facts : Calories 646 calories, Fat 27g fat (6g saturated fat), Cholesterol 124mg cholesterol, Sodium 273mg sodium, Carbohydrate 97g carbohydrate (80g sugars, Fiber 7g fiber), Protein 13g protein.

STICKY DATE PUDDING WITH CARAMEL SAUCE



Sticky Date Pudding With Caramel Sauce image

Make and share this Sticky Date Pudding With Caramel Sauce recipe from Food.com.

Provided by Terese

Categories     Dessert

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 14

2 cups chopped pitted dates
1 1/2 teaspoons bicarbonate of soda
1 teaspoon grated fresh ginger
90 g butter
1 cup caster sugar
3 eggs
1 1/2 cups self-raising flour
1/4 teaspoon ground cloves
1/2 teaspoon mixed spice
creme fraiche or whipped cream, for serving
100 g butter
1 cup soft brown sugar
1/3 cup golden syrup
3/4 cup thickened cream

Steps:

  • Preheat oven to 180oC.
  • Grease and line the base of 23cm deep round cake tin.
  • Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
  • Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
  • Coarsley mash with a potato masher.
  • Cream together the butter, sugar and 1 egg.
  • Beat in the remaining eggs one at a time.
  • Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
  • Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
  • Cover with foil if over browning during cooking.
  • Leave to stand for 5 minutes before turning out onto a serving plate.
  • To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
  • Simmer uncovered, for about 3 minutes, or until thickened slightly.
  • Brush some sauce over the top and sides of the pudding until well glazed.
  • Serve immediately with the sauce and a dollop of 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

CHOCOLATE-DATE PUDDING CAKE



Chocolate-Date Pudding Cake image

Inspired by the cardamom-date cakes found in the Arabian Gulf, this dessert derives its intoxicating flavor from Medjool dates, Arabic coffee, and semisweet chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Number Of Ingredients 28

1 1/2 cups whole milk
1 1/2 teaspoons black tea, such as English breakfast
6 cardamom pods, crushed
2 cinnamon sticks
3-inch piece fresh ginger, peeled and sliced
1 vanilla bean
8 large egg yolks
3/4 cup sugar
1 1/2 cups heavy cream
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1/4 cup unsweetened Dutch-process cocoa powder, plus more for pan
2 cups unbleached all-purpose flour, plus more for pan
8 ounces Medjool dates, pitted and chopped
3/4 cup hot water
1/3 cup strong coffee, preferably Arabic
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 1/2 teaspoons baking soda
3/4 cup packed dark-brown sugar
4 large eggs
5 ounces semisweet chocolate, coarsely chopped
4 tablespoons (1/2 stick) unsalted butter
1/2 cup dark-brown sugar
1/3 cup date syrup
Pinch of kosher salt
1/2 cup heavy cream
2 ounces semisweet chocolate, chopped

Steps:

  • Make the chai ice cream, if desired: Combine milk, tea, cardamom, cinnamon, and ginger in a medium saucepan. Split vanilla bean lengthwise and scrape seeds into the mixture using the back of a knife, then add pod to mixture and bring to a boil. Cover and let steep at least 30 minutes and up to 1 hour.
  • Prepare an ice bath. In a medium bowl, whisk together egg yolks and sugar until light and fluffy. While whisking, slowly add a little of the warm milk mixture into the yolk mixture to temper. Continue this process until all of the milk mixture has been added. Pour mixture back into pan and cook over medium heat, stirring constantly until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Strain mixture through a fine-mesh sieve into a medium bowl set in the ice bath; discard solids. Add cream and stir occasionally until cooled. Cover and refrigerate until chilled, at least 1 hour and up to overnight.
  • Pour into an ice cream maker and process according to the manufacturer's instructions until set but not hard. Transfer soft ice cream to a container and freeze at least 4 hours and up to overnight.
  • Make the cake: Preheat oven to 350 degrees. Butter a 9-cup Bundt pan and dust with cocoa powder and flour, tapping out excess. In a large glass measuring cup or medium bowl, combine dates, hot water, coffee, and cocoa and let stand 10 minutes. In another medium bowl, whisk together flour, salt, cinnamon, and cardamom. Using an immersion blender, puree the date mixture until smooth. Add baking soda and stir to combine.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and dark-brown sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat well to combine (batter will look curdled). Add the flour mixture in two additions, alternating with the date mixture, beginning and ending with the flour. Beat in the chocolate.
  • Transfer the batter to prepared pan. Bake until a cake tester inserted in center comes out with moist crumbs attached, about 30 minutes.
  • Meanwhile, make the glaze: Bring butter, dark-brown sugar, date syrup, salt, and 1/4 cup water to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate and whisk until smooth.
  • Transfer cake pan to a wire rack to cool for 10 minutes. Invert cake onto rack, and let cool 20 minutes (the cake should still be warm). Poke cake all over with a skewer or toothpick. Pour half of the glaze into the bottom of the pan and return cake to pan. Pour remaining glaze over top and allow to soak into cake, about 20 minutes. Invert cake onto plate or cake stand and serve warm or at room temperature with chai ice cream, if desired.

OLD FASHIONED DATE PUDDING



Old Fashioned Date Pudding image

Make and share this Old Fashioned Date Pudding recipe from Food.com.

Provided by Kimke

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup dates, chopped fine
1 cup hot water
1 teaspoon baking soda
1 cup white sugar
2 tablespoons butter
1 egg
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup pecans
1 cup brown sugar
2/3 cup water
2/3 cup chopped dates

Steps:

  • Mix together 1 cup dates, 1 cup hot water and baking soda. Let stand several minutes.
  • Add remaining ingredients (white sugar, butter, egg, flour, baking powder and pecans). Mix well.
  • Pour into 9x9 inch greased pan.
  • Bake at 400 degrees for 30 minutes.
  • Mix brown sugar, 2/3 cup water and 2/3 cup dates in saucepan.
  • Cook for 3 minutes over medium heat,stirring constantly.
  • Pour on top of date pudding immediately, or it can be spooned on after it is cut into pieces.
  • Top with whipped cream.

IRISH STICKY DATE PUDDING WITH IRISH WHISKEY TOFFEE SAUCE



Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce image

You won't have any trouble getting rid of the extra servings of this toothsome cake and whiskey-laced caramel sauce.

Provided by Olha7397

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups water (375 mL)
1 1/3 cups chopped pitted dates (325 mL)
2 teaspoons baking soda (10 mL)
1 cup butter, softened (250 mL)
1/2 cup granulated sugar (125 mL)
4 eggs
1 teaspoon vanilla (5 mL)
2 1/2 cups all-purpose flour (625 mL)
2 teaspoons baking powder (10 mL)
3/4 cup butter (175 mL)
1 1/4 cups packed dark brown sugar (300 mL)
3/4 cup whipping cream (175 mL)
1/4 cup Irish whiskey (such as Bushmills or Jameson, 50 mL)

Steps:

  • Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
  • In saucepan, bring water, dates and baking soda to boil; let cool.
  • In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
  • Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
  • While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
  • Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.).
  • To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
  • Canadian Living Magazine: March 2007.

Nutrition Facts : Calories 585.7, Fat 34.3, SaturatedFat 21, Cholesterol 153.6, Sodium 544.2, Carbohydrate 63.7, Fiber 2, Sugar 41.1, Protein 5.8

DATE-NUT PUDDING



Date-Nut Pudding image

This was a special Thanksgiving and Christmas dish that my mother served because it was very sweet and chewy. It added a special taste to the meal.

Provided by BeckyF

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup boiling water
1 cup dates, chopped
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 tablespoons butter or 2 tablespoons margarine, softened
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
1 tablespoon butter or 1 tablespoon margarine, melted
1 1/2 cups boiling water
1 cup chopped nuts

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.

Nutrition Facts : Calories 737.5, Fat 18.8, SaturatedFat 5.5, Cholesterol 50.5, Sodium 701.2, Carbohydrate 140.2, Fiber 5.3, Sugar 107.2, Protein 9

STICKY DATE PUDDING



Sticky Date Pudding image

Provided by Bryan Miller

Categories     dessert

Time 1h15m

Yield 10 servings

Number Of Ingredients 12

2 sticks of butter (cut into eight pieces) plus extra to butter pan
8 ounces pitted dates, chopped
1 teaspoon baking soda
5 tablespoons sugar
2 eggs
1 1/4 cups flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 3/4 tablespoons baking powder
1/4 cup heavy cream
4 ounces brown sugar
1 pint heavy cream, chilled, whipped (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 9-inch, high-sided baking pan.
  • Place the dates in a saucepan, and cover with water. Bring to a boil, reduce to simmer and cook for three minutes. Add the baking soda, and set aside.
  • In a bowl, cream one stick of butter, sugar and eggs, adding the eggs one at a time. Gently fold in the flour, the salt and 1/2 teaspoon vanilla extract. Slowly stir in the baking powder and 1/4 cup of the date cooking liquid, until the cake mixture resembles thick pancake batter. (Discard the rest.) Stir in the dates. Bake for 30 to 40 minutes, or until cooked in the center.
  • Meanwhile, make the sauce by combining a stick of butter, 1/4 cup of heavy cream, the brown sugar and 1/2 teaspoon vanilla. Bring to a boil; reduce to simmer, and cook for three minutes.
  • To serve, drizzle some of the sauce over the cake as it is cooling. Serve the rest of the sauce separately. Garnish with whipped cream if desired.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 22 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 337 milligrams, Sugar 33 grams, TransFat 1 gram

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 :

STICKY DATE AND ALMOND BREAD PUDDING WITH AMARETTO ZABAGLIONE



Sticky Date and Almond Bread Pudding with Amaretto Zabaglione image

Provided by Diane Rossen Worthington

Categories     Egg     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Quick & Easy     Date     Almond     Vanilla     Amaretto     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 11

8 cups 1 1/2-inch cubes egg bread with crust (from one 16-ounce loaf)
2 1/4 cups chopped pitted Medjool dates (about 12 ounces)
1/2 cup sliced almonds
6 large eggs
2 large egg yolks
1 cup baker's sugar (superfine sugar) or regular sugar
3 1/2 cups half and half
1 tablespoon vanilla extract
1/4 teaspoon (generous) ground nutmeg
Powdered sugar
Amaretto Zabaglione

Steps:

  • Arrange bread cubes in single layer on rimmed baking sheet. Let stand at room temperature to dry overnight.
  • Butter 13x9x2-inch glass baking dish. Transfer bread cubes to prepared dish. Mix dates and almonds in medium bowl. Sprinkle date mixture over bread and toss to distribute evenly. Using electric mixer, beat eggs and egg yolks in large bowl until frothy. Add 1 cup sugar and beat until mixture thickens and is pale yellow, about 5 minutes. Add half and half, vanilla, and nutmeg; beat just until blended. (Bread mixture and custard can be prepared 2 hours ahead. Let bread mixture stand uncovered at room temperature. Chill custard; rewhisk before continuing.)
  • Preheat oven to 375°F. Pour custard over bread mixture, then press lightly on bread with rubber spatula to submerge. Let stand 15 minutes, occasionally pressing lightly on bread to submerge.
  • Bake bread pudding 25 minutes. Using large spoon, press bread down, allowing custard in dish to rise to surface. Spoon custard evenly over bread mixture. Continue to bake pudding until knife inserted into center of custard comes out clean, about 20 minutes longer.
  • Remove bread pudding from oven and let stand 10 minutes. Sprinkle with powdered sugar. Serve warm with warm or chilled Amaretto Zabaglione.

CHOCOLATE-DATE PUDDING CAKE



Chocolate-Date Pudding Cake image

Provided by Tyler Florence

Categories     dessert

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.

PECAN DATE PUDDING



Pecan Date Pudding image

This date pudding recipe was passed down from my great-grandmother to my grandmother. They lovingly served it with whipped cream on top. We never had a holiday without it. -Patricia Rutherford, Winchester, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 cup all-purpose flour
2 cups packed brown sugar, divided
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, divided
3/4 cup whole milk
1 cup chopped dates
1 cup chopped pecans
2 cups water
Whipped cream, optional

Steps:

  • Preheat oven to 350°; In a bowl, combine the flour, 1 cup brown sugar, baking powder and salt. Melt 1 tablespoon of butter; combine with milk. Stir into flour mixture until smooth. Fold in dates and walnuts. Transfer to a greased 8-in. square baking dish., In a large saucepan, bring remaining 1 cup brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in remaining 1 tablespoon butter until melted. Pour over batter., Bake until a toothpick inserted near the center of cake comes out clean, 50-60 minutes. Serve warm. If desired, top with whipped cream.

Nutrition Facts : Calories 452 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 213mg sodium, Carbohydrate 83g carbohydrate (67g sugars, Fiber 3g fiber), Protein 4g protein.

STICKY DATE PUDDING WITH BALSAMIC CARAMEL SAUCE



Sticky Date Pudding With Balsamic Caramel Sauce image

This recipe is one I tasted when a colleague brought it to work. The addition of balsamic vinegar to the caramel sauce, tempers the sweetness and adds a different dimension to the sauce. People always tell me that it is the most delicious sticky date they have ever had and I think it is the sauce that makes the difference, so be sure to at least double the sauce! Decadent and delish served with vanilla ice cream!

Provided by Good Looking Cooking

Categories     Dessert

Time 1h5m

Yield 1 pudding, 4-6 serving(s)

Number Of Ingredients 11

185 g pitted dates
1 teaspoon bicarbonate of soda
60 g unsalted butter, at room temperature
185 g caster sugar
2 large eggs
185 g self-raising flour
1 teaspoon vanilla essence
75 g soft brown sugar
4 tablespoons unsalted butter
4 tablespoons cream
2 teaspoons balsamic vinegar

Steps:

  • For Pudding:.
  • Combine dates in a pan with 300ml water, bring to a boil.
  • Remove from heat, stir in bicarb soda and set aside.
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well each time.
  • Fold in flour with a large metal spoon, stir in date mixture and vanilla and pour into a greased 18cm square cake tin.
  • Bake in a 160°C oven for 50 minutes, or until cooked when tested with a skewer.
  • For Sauce:.
  • Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to a boil, remove from heat and serve warm, not hot.
  • Note:.
  • I have made a double batch of the pudding in a kugelhopf pan, just make sure you prepare the pan well. I then fill the centre with strawberries or cherries and serve the sauce on the side. Makes a beautiful alternative Christmas Pudding.

STICKY TOFFEE DATE PUDDING



Sticky Toffee Date Pudding image

Make and share this Sticky Toffee Date Pudding recipe from Food.com.

Provided by dale7793

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup dates, pitted and chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar
2 eggs
1 1/2 cups self-raising flour, sifted
1 cup soft brown sugar
3/4 cup whipping cream
1 teaspoon vanilla
2 tablespoons butter

Steps:

  • Preheat oven to 180 degrees C.
  • Mix the dates and baking soda in a bowl.
  • Pour boiling water on top and leave until needed.
  • Cream butter and sugar, then add eggs one at a time, beat well after each addition.
  • Fold in the sifted flour, stir in the date mixture, and pour into a greased 18cm or 7" square or round cake tin.
  • Bake for 30-40 minutes, until a skewer comes out clean.
  • For the sauce: Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
  • Set aside until ready to serve.
  • Cut pudding into squares and place each square in the centre of a warm dinner plate.
  • Pour hot toffee sauce (reheat if neccesary) over each square and serve with ice cream.

DATE PUDDING WITH TOFFEE SAUCE (STICKY TOFFEE PUDDING)



Date Pudding With Toffee Sauce (Sticky Toffee Pudding) image

Sticky toffee pudding is actually more of a cake than a pudding. This is such a great and easy dessert to make.

Provided by Cupcake-Princess

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

2 cups chopped pittted dates
1 cup water
1 teaspoon baking soda
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground allspice
1 pinch salt
6 tablespoons butter, softened
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
6 tablespoons butter, cut into 6 pieces
1/2 cup packed brown sugar
1/2 cup heavy cream
2 teaspoons dark rum or 2 teaspoons whiskey

Steps:

  • For the pudding: Preheat oven to 350 degrees and grease a squate 9 inch baking pan. In a small saucepan mix together dates and water, bring to a boil. Add baking soda and stir until the dates begin to break down and mixture thickens slightly, 1 to 2 minutes, set aside.
  • In a medium mixing bowl stir together flour, baking powder, allspice, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs and vanilla.
  • On low speed gradually add flour mixture alternating with date mixture and beat until combined. Pour batter into prepared pan and bake until toothpick comes out with a few moist crumbs attached, about 40 minutes. Let pudding cool in pan on a cooling rack for 10 minutes. Meanwhile make toffee sauce.
  • For the sauce: In a small saucepan mix together butter, sugar, and cream. Cook over medium heat stirring constantly, until sugar dissolves and mixture boils. Reduce heat to low and cook without stirring for 2 minutes. Remove from heat and stir in alchohol.
  • Cut pudding into squares and serve warm with sauce.

TOFFEE-DATE PUDDING



Toffee-Date Pudding image

More of a cake than a pudding, this classic English treat is a great holiday dessert. With flavors of toffee and date, it's simply delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 11

6 tablespoons unsalted butter, room temperature, plus more for baking pan
2 cups chopped pitted dates (8 ounces)
1 teaspoon baking soda
1 1/3 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon coarse salt
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
Sauce for Toffee-Date Pudding

Steps:

  • Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan. In a small saucepan, combine dates and 1 cup water; bring to a boil over medium-high. Add baking soda and stir until dates begin to break down and mixture thickens slightly, 1 to 2 minutes. Set aside.
  • In a medium bowl, whisk together flour, baking powder, allspice, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium until light and fluffy, 3 to 5 minutes. Add eggs and vanilla; beat until combined (mixture may look curdled). Scrape down bowl.
  • With mixer on low, beat in flour mixture in three additions, alternating with date mixture and beginning and ending with flour mixture. Increase speed to medium and beat to combine. Pour batter into prepared pan and bake until a skewer inserted in center comes out with only a few moist crumbs attached, about 45 minutes. Meanwhile, make Toffee Sauce.
  • Set baking pan on a wire rack and poke holes all over top of cake with skewer. Pour 1/2 cup Toffee Sauce over cake; let stand 10 minutes. Cut cake into squares and serve warm with remaining sauce.

Tips:

  • Use ripe dates: Softer dates are easier to blend and will give your pudding a creamier texture.
  • Soak the dates: Soaking the dates in hot water for 10 minutes will help to soften them and make them easier to blend.
  • Use a food processor or high-powered blender: This will help to create a smooth and creamy pudding.
  • Add other ingredients to taste: You can add spices like cinnamon or nutmeg, or other fruits like bananas or berries, to customize your pudding.
  • Serve immediately or chill: Date pudding can be served immediately, or you can chill it for a few hours or overnight for a firmer texture.

Conclusion:

Date pudding is an easy and delicious dessert that can be enjoyed by people of all ages. It is a good source of fiber and potassium, and it is also a naturally gluten-free and vegan dessert. With its rich and creamy texture and sweet, caramel-like flavor, date pudding is sure to be a hit at your next gathering.

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