Date pudding with caramel. Date pudding with caramel Preparing caramel sauce for date pudding

This dessert looks great in “bread” form and in portions like mine. It is stored perfectly and if fresh it amazes with the aromas and sweetness of dates, then later, after lying in film, it becomes denser and the taste is calmer.
The thing is cool and I want to do it again. And the serve! While still hot, the piece, which gives off fragrant steam, is poured with hot caramel, which can be slightly overcooked, adding bitterness to the dates. A pinch of salt, toasted sesame seeds and it’s just a masterpiece. Ingredients:
Raw dates - 375 gr.
Milk - 450 ml.
Soda - 1 tsp.
Butter - 120 gr.
Sugar - 220 gr.
Eggs - 3 pcs.
Flour - 225 gr.
Cinnamon - 1 tsp.
Baking powder - 1 tsp
Caramel sauce Preparation:

1. Peel the dates. It is better to take a softer one, the best Medjool variety. I simply cut the date along the equator with a knife and take out the pit. Place the saucepan on the scales and just monitor the weight, once you reach 375 grams, stop. 2. Fill with milk (450 ml.).
3. Bring the mixture to a boil, remove from heat and add a teaspoon of soda. The mixture will begin to foam and hiss, don’t be alarmed. Just stir it well. And then puree with a blender. You should not completely chop; small pieces of dates will only add texture to the finished dessert. Set aside and let cool.
4. At this time, prepare the dough. Mix soft butter (120 g) and sugar (220 g) with a mixer.
5. Add three eggs one at a time. Each time, beat well with a mixer until smooth. Why do we add eggs one at a time? To prevent the mass from separating, you will have to beat it back longer and the airiness will be lost.
6. Next, flour (225 g), baking powder (1 tsp), cinnamon (1 tsp).
7. Stir and pour date puree.
8. Next, pour it into the mold. There will be quite a lot of dough, so use either large molds or several medium ones. You need the dough to be about 4-5 cm high, then it will double in size. I have a 10x25 cm bread pan. I covered it with parchment - it’s easier to take out. But you can just grease it with butter and sprinkle it with flour (French shirt).
9. Bake at 175 degrees for 30-60 minutes. The run-up is large, because everything depends on the form. Just check - dry skewer. If it turns out that the dessert is already very golden brown, but completely liquid in the center, cover with foil (glossy side up) and bake further. Until dry skewer.
10. Let it cool for 20 minutes. During this time, cook the caramel
11. When the dessert has cooled, I cut off the top. Notice how porous and uniform it is. And I cut out cakes with a pastry ring.
12. Pour caramel on top, sprinkle with fried sesame seeds and enjoy. When served hot, the dessert is much more aromatic and tastier.

What to do with the trimmings? Just break them into equal pieces with your hands, place them in deep bowls and fill them with caramel. You can take this treat with you in a container.

Bon appetit!

I came across date desserts a couple of times while reading through some books or watching a show on the Internet. “What’s wrong with them,” I thought, “another variation on the banana cake theme, probably.” And then in the restaurant I see “Date Pudding”, well, that was the last straw. In general, the word pudding is overly flexible - it’s rice porridge and jelly-type mousse and a flour cake from the oven, so just in case I made sure that it would be just a “cupcake”.

In general, it was very tasty, and I began to try to repeat it. In the vast majority of methods, the dates are crushed and lightly boiled. And it’s not for nothing that this is so, it is from this puree that a very aromatic dessert with a dense porous crumb, small pieces of dates and a rich aftertaste is obtained. I tried several different recipes and came up with my own that suited me best.

This dessert looks great in “bread” form and in portions like mine. Moreover, the holidays are coming soon and I want to cook something beautiful and convenient. It is stored perfectly and if fresh it amazes with the aromas and sweetness of dates, then later, after lying in film, it becomes denser and the taste is calmer. The thing is cool and I want to do it again. And the serve! While still hot, the piece, which gives off fragrant steam, is poured with hot caramel, which can be slightly overcooked, adding bitterness to the dates. A pinch of salt, toasted sesame seeds and it’s just a masterpiece.

Interesting: dates are considered the most nutritious and healthy food in the world, and the dates themselves need as many as 100 sunny days to grow properly and be tasty

Peel the dates. It is better to take a softer one, the best Medjool variety. I simply cut the date along the equator with a knife and take out the pit. Place the saucepan on the scales and just monitor the weight, once you reach 375 grams, stop.

Fill with milk (450 ml.).

Bring the mixture to a boil, remove from heat and add a teaspoon of soda. The mixture will begin to foam and hiss, don’t be alarmed. Just stir it well. And then puree with a blender. You should not completely chop; small pieces of dates will only add texture to the finished dessert. Set aside and let cool.

At this time, prepare the dough. Mix soft butter (120 g) and sugar (220 g) with a mixer.

Add three eggs one at a time. Each time, beat well with a mixer until smooth. Why do we add eggs one at a time? To prevent the mass from separating, you will have to beat it back longer and the airiness will be lost.

Next, flour (225 gr.), baking powder (1 tsp), cinnamon (1 tsp).

Stir and pour in date puree.

Next we pour it into the mold. There will be quite a lot of dough, so use either large molds or several medium ones. You need the dough to be about 4-5 cm high, then it will double in size. I have a 10x25 cm bread pan. I covered it with parchment - it’s easier to take out. But you can just grease it with butter and sprinkle it with flour (French shirt).

Bake at 175 degrees for 30-60 minutes. The run-up is large, because everything depends on the form. Just check - dry skewer. If it turns out that the dessert is already very golden brown, but completely liquid in the center, cover with foil (glossy side up) and bake further.

Until dry skewer. It will turn out to be such a handsome man.

Let it cool for about 20 minutes. During this time, cook the caramel. I wrote how to do this. Ingredients: sugar (275 gr.), heavy cream (25-33%, 180 ml.), butter (50 gr.). Cook sugar and water (100 ml) until dark, without stirring. Pour in the cream and a piece of butter, mix everything and pour into a cold bowl.

When the dessert has cooled, I cut off the top. Notice how porous and uniform it is. And I cut out cakes with a pastry ring (they are sold everywhere now).

Drizzle caramel on top, sprinkle with toasted sesame seeds and enjoy. When served hot, the dessert is much more aromatic and tastier.

What to do with the trimmings? Just break them into equal pieces with your hands, place them in deep bowls and fill them with caramel. You can take this treat with you in a container.

For the "pudding":
Dates (already pitted) - 200 g
Water - 300 ml
Soda - 1 tsp.
Brown sugar - 150 g
Butter (softened) - 100 g
Eggs - 2 pcs
Flour - 150 g
Baking powder ~ 1/2 tsp.
Vanilla or vanilla extract
Tea or coffee

For the caramel sauce:
Sugar - 250 g
Water - 50 ml
Cream (fat) - 250 ml
Butter (cold) ~ 20 g

Springform tin 24 cm (or square tin ~ 21 cm for pudding of the same height)

Oven - 180 degrees.

1. Everything you need for the pudding.
Remove the pits from the dates. Chop the dates (approximately as in the photo), put them in a saucepan, add water (the same 300 ml). The pan should have plenty of capacity.
If you like coffee, you can add 1 tsp to the dates and water. instant coffee. I boiled the dates in black tea (pre-brewed and filtered).
Bring to a boil, add soda (the mixture will begin to foam strongly). Cook over low heat for 10 minutes. Remove from heat and let cool slightly.

2. Beat butter, sugar and vanilla very well with a mixer ( As I wrote earlier, in English literature they use the apt expression “until light and fluffy”).
Add the eggs one at a time, beating well each time. Add flour with baking powder, stir in gently with a spoon.
Add the dates (just as they are in the pan, with water; they may still be very hot, that's okay). Stir well with a spoon.

3. The dough turns out unusually liquid. Pour it into the mold.
I lined the bottom of the springform pan with baking paper, closed the pan over the paper, and folded the edges up. This will make it easier to take out the cake + it provides “leakage protection” just in case.
Place in the oven. 180 degrees ~ 30 minutes.

4. Readiness can be checked as usual with a match/stick or knife.

5.Now - caramel sauce.

6. Heat the cream. They should be very hot when you pour them into the sugar syrup.
Pour sugar into a saucepan, add water, and place over medium heat.
Take the pan again with a reserve, because the sauce will “run away” at one stage.
It’s better to take a ladle or something else with a handle, because it’s better not to interfere with the sugar syrup before adding the cream. If necessary, you can shake the handle to stir.
When the caramel is the desired color, pour in the cream (be careful, there will be a lot of foam). Stir and let simmer for a couple of minutes. Turn off the heat, add cold butter, stir, leave the sauce to cool.

7. In general, it’s delicious on its own, but if you add sauce, it’s even tastier... and if you also have ice cream, it’s even tastier.

8. That's all. It's simple. And without taking into account the preparation of ice cream, it’s also quick.

If in your personal paradise caramel rivers flow through the date plains, then this recipe is just a godsend for you. Sweet, sweet, tender and slightly moist English date pudding. It turned out tastier in the slow cooker than in the oven. I think what played a role here is that in the Baking mode the multicooker retains moisture inside, and therefore the pudding does not dry out. As for homemade caramel, I made it in a regular saucepan. But perhaps a slow cooker may be suitable for these purposes. If you dare to cook caramel in a slow cooker, write how it goes...

Ingredients:

For the pudding:

230 g pitted dates (or 250 with pits),
½ teaspoon of soda,
2 eggs,
125 g sugar (preferably brown)
75 g butter,
175 g flour,
1.5 teaspoons baking powder for dough,
4 tbsp. tablespoons of liquid honey (in the original recipe 2 tablespoons of honey + 2 tablespoons of molasses),
170 ml water (boiling water)

For the caramel sauce

150 ml heavy cream (33%),
100 g brown sugar,
150 g liquid honey (originally molasses),
50 g butter

Note: I gave the honey option because I couldn’t find molasses on sale. I hope you have better luck and make the pudding according to an authentic recipe.

How to make date pudding in a slow cooker

The butter must be removed from the refrigerator in advance so that it warms up to room temperature and becomes soft.

We wash the dates. If they have pits, then cut each date in half and remove the pits. Pour 170 ml of boiling water over the dried fruits and leave for half an hour until they soften.

Then, without removing the dates from the water, beat everything together with a blender until you get a puree. Pour half a teaspoon of baking soda into the puree and mix.

Place the butter in a large bowl, pour in the sugar, pour in the honey, mix, then beat in the eggs and mix thoroughly one more time until a homogeneous mass is formed.

It is advisable to sift the flour for date pudding and mix it with baking powder in a separate bowl, then it will be distributed more evenly throughout the dough.

Pour flour and baking powder into the dough and mix. And finally, add the date puree. A little more movement with a spoon or a whisk, and the dough is ready.

Grease the multicooker bowl with butter and place the dough into it. Turn on the “Baking” program. Time – 50 minutes. After the end of the program, let the pudding stand in the multicooker for another half hour, after which you can open the lid. During this time, the pudding should have time to bake, but just in case, to avoid embarrassment, pierce the middle with a wooden stick, match or toothpick. If it stays dry, then everything is ok. If it’s wet, turn on “Baking” for another 20 minutes.

Making Carmael Sauce for Date Pudding

I repeat once again that I cooked the sauce in a regular saucepan on the stove. It is cooked over medium heat, otherwise it may burn! First, throw the butter into the saucepan. Once it melts, add sugar and honey. And cook, stirring, for about five minutes, until the sugar grains are completely dissolved. Now you need to pour in the cream. Be careful, the caramel can foam up a lot! To make her behave more calmly, you can boil the cream in a separate ladle, pour it into the caramel, stir and immediately remove from the heat. If you decide to add cream from the refrigerator, then stir the caramel until it boils again. That's all. Don't worry about the caramel sauce looking too runny. When it cools, it will become thicker.

OK it's all over Now. Cut the pudding into portions, pour over the sauce and serve. Bon appetit!

The pudding is prepared in a Redmond M 4501 multicooker.