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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.
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1783 Calories from Fat 551

% Daily Value*

Total Fat 61 g94.5%

Saturated Fat 16.5 g82.7%

Trans Fat 0 g

Cholesterol 1707.4 mg569.1%

Sodium 1036.8 mg43.2%

Total Carbohydrates 236 g78.5%

Dietary Fiber 12 g47.8%

Sugars 196.7 g

Protein 62 g124.8%

Vitamin A 42.6% Vitamin C 1.2%

Calcium 35% Iron 55.6%

*Based on a 2000 Calorie diet

Date Pudding Recipe