Date Walnut Pudding
|All purpose flour||2 1⁄2 Ounce (1/2 Cup / 75 Gram)|
|Baking powder||2 Teaspoon|
|Firmly packed light brown sugar||9 Ounce (1.25 Cups / 280 Gram)|
|Eggs||3 , at room temperature|
|Unsalted butter||4 Ounce, at room temperature|
|Finely grated orange zest||2 Teaspoon|
|Dark rum||2 Tablespoon|
|Milk||12 Fluid Ounce, at room temperature (1.5 Cups / 375 Milliliter)|
|Chopped pitted dates||12 Ounce, firmly packed (1.5 Cups / 375 Gram)|
|Coarsely broken walnuts||1 1⁄2 Cup (24 tbs) (1.5 Cups / 185 Gram)|
|Dates||2 Tablespoon (For Garnish)|
|Walnut halves||2 Tablespoon (For Garnish)|
|Ginger sabayon cream||1 Cup (16 tbs)|
Preheat an oven to 350°F (180°C).
Position a rack in the middle of the oven.
Generously butter a 2-2 1/2-qt (2-2.5-1) earthenware, porcelain or heatproof-glass baking dish.
In a bowl stir together the flour, baking powder and salt.
In another, larger bowl, combine the sugar and eggs.
Using an electric mixer set on medium speed, beat until fluffy and thickened, about 3 minutes, scraping down the sides of the bowl at regular intervals.
Add the butter and beat until well blended, another 3 minutes.
Beat in the orange zest and the rum.
Using a rubber spatula stir in the flour mixture and then beat in the milk.
Stir in the dates and walnuts, being sure the date pieces are well distributed and not clinging to each other.
The mixture will separate, but do not worry; it will come together during baking.
Pour the mixture into the prepared baking dish.
Bake until golden brown and a knife inserted in the center comes out dry, 40-50 minutes.
Remove from the oven and place on a wire rack.
Garnish with the extra dates and walnut halves.
Let cool slightly.
Serve warm with ginger sabayon cream.