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Date Pudding

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Date Pudding has a finger licking taste. The Sugar cane syrup and almonds gives the Date Pudding a wonderful taste.
Ingredients
  Oil 1 Teaspoon
  Fresh dates 1⁄4 Pound
  Egg 7 , separated
  Egg 1
  Ground almonds 3 Ounce
  Self rising flour 2 Tablespoon
  Active dry yeast 1⁄2 Teaspoon
  Cane sugar syrup 1⁄4 Cup (4 tbs)
  Sour cream 2 Tablespoon (Crme Fraiche)
  Cognac 2 Tablespoon
  Confectioners sugar 3 Tablespoon (Icing Sugar)
Directions

Oil the base of a 6 inch (15 cm) souffle mold (mould).
Line with oiled non-stick parchment (greaseproof paper).
Remove the pits (stones) from the dates, set aside 4 for decoration and chop the rest coarsely with kitchen scissors.
Put the egg yolk and whole egg into a bowl and add the ground almonds, flour, yeast, cane sugar syrup, sour cream (creme fraiche) and cognac, beating well after each addition.
Stir in the chopped dates.
Whisk the egg white to firm peaks and fold carefully into the mixture with a wooden spoon.
Pour the mixture into the mold (mould) and smooth the surface.
Microwave, uncovered, on HIGH for 5 minutes.
Leave to cool in the container.
Turn out on to a plate and remove the non stick parchment (greaseproof paper).
Cut the reserved dates in half.
Sprinkle the pudding with the confpctioners' (icing) sugar and decorate with the date halves.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Microwaving
Dish: 
Pudding
Interest: 
Everyday

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