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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 crème frâiche
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 crème frâiche, confectioners’ sugar, and cognac. Turn the puddings out onto plates. Top each with a dollop of crème frâiche;. Serve warm.

YIELD: 8 Servings