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Pudding: Date Nut Pudding




Source of Recipe


Martha Stewart


List of Ingredients




4 tablespoons unsalted butter, cut into pieces, plus more for cups
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom
10 ounces pitted dates, coarsely chopped (about 1 1/2 cups)
2 cups boiling water
1 cup light-brown sugar, plus about 2/3 cup for sprinkling
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1 cup coarsely chopped walnuts
1 cup cr�me fr�iche
3 tablespoons confectioners� sugar
1 tablespoon cognac

Recipe



1. Preheat oven to 325�. Butter eight 6-ounce ovenproof coffee cups, and place on a baking sheet; set aside. In medium bowl, whisk together, flour, baking soda, baking powder, salt, and cardamom; set aside.



2. In a large bowl, combine dates, 1 1/2 cups boiling water, and the 4 tablespoons butter. Stir until butter is melted and dates are soft, 2 to 3 minutes. Stir in 1 cup brown sugar, egg, and vanilla. Add dry ingredients, and stir until combined. Stir in walnuts.



3. Sprinkle 2 teaspoons brown sugar into the bottom of each of the buttered cups. Divide batter evenly among prepared cups. Sprinkle each with 2 teaspoons of remaining sugar. Pour 1 tablespoon boiling water over the batter in each cup. Transfer to oven, and bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes.



4. Whisk together cr�me fr�iche, confectioners� sugar, and cognac. Turn the puddings out onto plates. Top each with a dollop of cr�me fr�iche;. Serve warm.

YIELD: 8 Servings