How to cook 

Date pudding with caramel sauce. Pudding with dates and caramel sauce for the holiday and just like that! Date pudding with caramel sauce andy

Such a dessert looks great both in the form of "bread" and in portions, like mine. It is stored perfectly and if fresh it amazes with the aromas and sweetness of dates, then later, after lying in the film, it becomes denser, and the taste is calmer.
The thing is cool and I want to do it again. And the feed! Pour another hot piece, from which aromatic steam comes, with hot caramel, which can be slightly digested by adding bitterness to the dates. A pinch of salt, roasted sesame seeds and it's just a masterpiece. Ingredients:
Dates b / c - 375 gr.
Milk - 450 ml.
Soda - 1 tsp
Butter - 120 gr.
Sugar - 220 gr.
Eggs - 3 pcs.
Flour - 225 gr.
Cinnamon - 1 tsp
Baking powder - 1 tsp
Caramel sauce Preparation:

1. Peel the dates. Better to take softer, the most best grade Medjool. I simply cut the date along the equator with a knife and take out the bone. Put the stewpan on the scales and just keep track of the weight, as you have gained 375 grams, we stop. 2. Fill with milk (450 ml.).
3. Bring the mixture to a boil, remove from heat and add a teaspoon of baking soda. The mass will begin to foam and hiss, do not be alarmed. Just stir it well. Then purée with a blender. Do not grind totally, small pieces of dates will only add texture ready-made dessert... Move aside, let it cool.
4. At this time, prepare the dough. Mix with a mixer soft butter(120 gr.) And sugar (220 gr.).
5. Let's introduce three eggs one by one. Beat well each time with a mixer until smooth. Why are we adding eggs one at a time? To prevent the mass from stratifying, it will take longer to whip it back and the airiness will be lost.
6. Further flour (225 gr.), Baking powder (1 tsp), cinnamon (1 tsp).
7. Stir and pour the date puree.
8. Then pour into the mold. There will be quite a lot of dough, so use either large forms or several medium ones. You need the dough to be about 4-5 cm high, then it will double more. I have a 10x25 cm bread pan. I covered it with parchment - it's easier to take it out this way. But you can just grease and sprinkle with flour (French shirt).
9. We bake at 175 degrees for 30-60 minutes. The takeoff run is great, because everything depends on the form. We simply check - a dry skewer. If it turns out that the dessert is already very ruddy, but completely liquid in the center, cover with foil (glossy side up) and bake further. Until a dry skewer.
10. Let it cool for 20 minutes. During this time, cook the caramel
11. When the dessert has cooled down, I cut off the top. Notice how porous and uniform it is. And I cut out the cakes with a pastry ring.
12. Top with caramel, sprinkle with fried sesame seeds and enjoy. Dessert is much more aromatic and tastier when hot.

What to do with the scraps? Just break them with your hands into identical pieces, place them in deep bowls and cover with caramel. You can take such a treat with you in a container.

Bon Appetit!

If in your personal paradise caramel rivers flow along the date plains, then for you this recipe is just a godsend. Sweet, sweet, tender and slightly moist English date pudding. In a multicooker, I got it tastier than in the oven. I think that the fact that in the Baking mode the multicooker keeps moisture inside, and therefore the pudding does not dry out, played a role here. As for homemade caramel, I made it in a regular saucepan. But, perhaps, a multicooker may be suitable for these purposes. If you dare to cook caramel in a slow cooker, write how it is ...

Ingredients:

For the pudding:

  • 230 g pitted dates (or 250 pitted),
  • ½ teaspoon of baking soda,
  • 2 eggs,
  • 125 g sugar (preferably brown)
  • 75 g butter
  • 175 g flour
  • 1.5 tsp baking powder for dough,
  • 4 tbsp. tablespoons of liquid honey (in original recipe 2 tbsp. spoons of honey + 2 tbsp. spoons of molasses),
  • 170 ml of water (boiling water)

For caramel sauce

  • 150 ml heavy cream (33%),
  • 100 g brown sugar
  • 150 g of liquid honey (original molasses),
  • 50 g butter

Note: I gave the option with honey, because I could not find molasses on sale. Hope you have better luck and make an authentic pudding recipe.

How to cook date pudding in a slow cooker

The butter must be removed from the refrigerator in advance so that it heats up to room temperature and became soft.

We wash the dates. If they are pitted, then cut each date in half and remove the pits. Pour 170 ml of boiling water over the dried fruits and leave for half an hour to soften.

Then, without removing the dates from the water, punch everything together with a blender until you get puree. Pour half a teaspoon of soda into the puree, mix.

Put butter in a large bowl, add sugar, pour out honey, mix, then beat in eggs and mix well once more until a homogeneous mass is formed.

It is advisable to sift flour for date pudding and mix with baking powder in a separate bowl, then it will be distributed more evenly over the dough.

Pour flour and baking powder into the dough, mix. And finally, put the date puree in the same place. A few more strokes with a spoon or a broom, and the dough is ready.

Grease the multicooker bowl with butter, put the dough into it. We turn on the Baking program. Time - 50 minutes. After the end of the program, let the pudding stand in the multicooker for another half hour, after which you can open the lid. During this time, the pudding should have time to bake, but just in case, to avoid embarrassment, pierce the middle with a wooden stick, match or toothpick. If it stays dry, then everything is ok. If it is damp, turn on the "Bake" for another 20 minutes.

Making karmael sauce for date pudding

I repeat once again that I cooked the sauce in an ordinary saucepan on the stove. It is cooked over medium heat, otherwise it may burn! First, we throw butter into a saucepan. As it melts, add sugar and honey. And cook, stirring, for about five minutes, until the sugar grains completely dissolve. Now you need to pour in the cream. Be careful, the caramel can foam very hard! To make her behave more calmly, you can boil the cream in a separate ladle, pour it into the caramel, stir and immediately remove from the heat. If you choose to add cream from the refrigerator, stir the caramel until it boils again. That's all. Don't worry about the caramel sauce looking too runny. When it cools down, it will become thicker.

So that is all. Cut the pudding into portions, pour over the sauce and serve. Bon Appetit!

The pudding is cooked in a multicooker Redmond M 4501.

A couple of times I came across date desserts, in absentia, leafing through some books or watching a show on the Internet. “What's wrong with them,” I thought, “another variation on the theme banana cake, maybe". And then in the restaurant I see “ Date pudding”, Well, that was the last straw. In general, the word pudding is overly flexible - it is rice porridge and mousse like jelly and flour cake from the oven, so, just in case, I made sure that it would be exactly "cake".

In general, it was very tasty, and I began to try to repeat it. In the overwhelming majority of ways, dates are crushed and boiled a little. And it's not for nothing that this is so, it is from such mashed potatoes that very fragrant dessert with a dense, porous crumb, small chunks of dates and a rich aftertaste. I tried several different recipes and collected my own, the most suitable for me.

Such a dessert looks great both in the form of "bread" and in portions, like mine. Moreover, the holidays are coming soon and I want to cook something beautiful and convenient. It is stored perfectly and if fresh it amazes with the aromas and sweetness of dates, then later, after lying in the film, it becomes denser, and the taste is calmer. The thing is cool and I want to do it again. And the feed! Pour another hot piece, from which aromatic steam comes, with hot caramel, which can be slightly digested by adding bitterness to the dates. A pinch of salt, roasted sesame seeds and it's just a masterpiece.

Interesting: dates are considered the most nutritious and useful products in the world, and the dates themselves need as much as 100 sunny days to grow properly and be tasty

Peel the dates. Better to take softer, the best Medjool grade. I simply cut the date along the equator with a knife and take out the bone. Put the stewpan on the scales and just keep track of the weight, as you have gained 375 grams, we stop.

Fill with milk (450 ml.).

Bring the mixture to a boil, remove from heat and add a teaspoon of baking soda. The mass will begin to foam and hiss, do not be alarmed. Just stir it well. Then purée with a blender. Do not grind totally, small pieces of dates will only add texture to the finished dessert. Move aside, let it cool.

At this time, we will prepare the dough. Mix soft butter (120 g) and sugar (220 g) with a mixer.

Let's introduce three eggs one by one. Beat well each time with a mixer until smooth. Why are we adding eggs one at a time? To prevent the mass from stratifying, it will take longer to whip it back and the airiness will be lost.

Further flour (225 gr.), Baking powder (1 tsp), cinnamon (1 tsp).

Stir and pour the date puree.

Then pour it into the mold. There will be quite a lot of dough, so use either large forms or several medium ones. You need the dough to be about 4-5 cm high, then it will double more. I have a 10x25 cm bread pan. I covered it with parchment - it's easier to take it out this way. But you can just grease and sprinkle with flour (French shirt).

We bake at 175 degrees for 30-60 minutes. The takeoff run is great, because everything depends on the form. We simply check - a dry skewer. If it turns out that the dessert is already very ruddy, but completely liquid in the center, cover with foil (glossy side up) and bake further.

Until a dry skewer. It will turn out to be such a handsome man.

Let it cool for about 20 minutes. During this time, cook the caramel. I wrote how to do this. Ingredients: sugar (275 gr.), Heavy cream (25-33%, 180 ml.), Butter (50 gr.). Cook sugar with water (100 ml.) Until dark, without stirring. Pour the cream and a piece of butter, mix everything and pour into a cold bowl.

When the dessert has cooled down, I cut the top off. Notice how porous and uniform it is. And I cut out the cakes with a pastry ring (they are sold everywhere now).

Pour caramel on top, sprinkle with fried sesame seeds and enjoy. Dessert is much more aromatic and tastier when hot.

What to do with the scraps? Just break them with your hands into identical pieces, place them in deep bowls and cover with caramel. You can take such a treat with you in a container.

I am beginning to slowly talk about my new and already loved one, Kenwood Chef assistant! Well, since Easter is already ahead, let's mix something festively sweet!

Many of you will surely be thinking festive table: someone decides to stick with traditional recipes, someone will undertake experiments to surprise the guests, but in any case on the table there will be dishes made from eggs, butter, milk, cottage cheese. Easter is unthinkable without them. Well, since there are a lot of Easter cakes and Easter on the net now and without me, I decided to offer you a recipe from the book that was presented to us at the master class. Moreover, the first recipes from it seemed to me not only successful, but even better than those that I once tried. How about the date pudding and caramel sauce??? Yes, not simple, but steamed ...

The questions that you threw at me in the previous post made me think that there is no way to excuse myself with a simple description - it is imperative to show the whole process! It’s interesting! I myself am like this: when I see something interesting, I am always curious about the details.

You will need:
For pudding
150 g butter at room temperature
150 g light cane sugar
2 eggs
half a spoon vanilla extract or essences (I replaced vanilla sugar, 10 g)
175 g flour with baking powder (I took the usual wheat flour and added baking powder in the proportions indicated on the package)
50 g dates (pitted)
50 g raisins or raisins
40 g walnuts

For the sauce
50 g light cane sugar
50 g butter
10 ml heavy cream

So…
1. Sift flour with baking powder.

I cannot resist and tell you more about the colander and sieve device, in Russian called "Sieve". Life is ... interesting! About a year ago, while discussing another bread recipe with my dad, I asked in a pitiful voice: “Well, why does no one have such a device that could sift flour by itself? What is the difficulty to come up with? " And then I see the magic word "sieve attachment" on the Kenwood website. Eyes light up, but I can hardly believe that this is it ... and here it is ... that very moment !!! I am heard! Happinnes exists! And it's near! Probably, it will seem ridiculous to someone. Many people say to me, they say, "I have no problems with sifting." I don’t know if I’m the only one like that, or there are still some among you who understand me: sifting 100-200 g of flour, of course, is not a problem, but 300-400 or more in one trip is already difficult, and for bread it is often you need ... Sifting, then tedious long kneading - a little more dough, a little longer process - and the hands hurt, and the hand mixer starts to smell like burnt plastic. In any case, I can say with confidence: try the device for sifting flour at least once and no other stick can force you to do it manually again! Well, it's time! While the machine is sifting, you do what you would later! This sieve can also be used for wiping a variety of purees when you need to free them from pits and skins. To do this, attach 2 discs with holes of different sizes.

This is how the process goes ...

2. Remove seeds from dates and weigh the required amount. Grind the nuts with a mill. Or with a knife. Do not be too small!

3. Beat soft butter with sugar (the mass should become lighter and more fluffy). Here I have used a regular mixing attachment. This is a versatile nozzle that mixes well and whips easily. With the same nozzle, I now whisk mashed potatoes!!! Why is it wonderful when the machine does all the main work for you! And how did I live without her before? All attachments for kneading and whipping are so massive, serious, but thanks to their shape they capture the entire mass and knead it thoroughly. Even a wrench is attached to them, so they can also be "screwed in", if anything, it is possible (especially with regard to the additional attachment, which I will talk about a little later).

4. Drive in eggs one by one.

5. Add flour and knead at low speed, then add dates, raisins and nuts and stir lightly again.

6. Prepare 2 small forms. Since we bake the pudding on a steam, we are limited in volume. Whether it's a double boiler, multicooker, or a saucepan. You can use regular Ikean breakfast bowls. How ideal is the volume. I cooked one pudding in a slow cooker (for 1 hour in the "Steam cooking" mode), the second for the experiment - in the oven, the usual way(180 degrees, 30-40 minutes, just do not forget to cover the pudding with foil so that the top does not brownish, I realized this late). I'll say right away: the steam version wins a lot, it bakes more evenly and has a softer texture, although at first the one from the oven seems more attractive because of the crust.
In the book, the pudding was suggested to be cooked in a saucepan, pouring water into it, half the volume of the container and placing the form on a stand. If you have a large saucepan and a mold that fits in it, you can bake the whole pudding, however, for about 2 hours, adding water if necessary. It will turn out much faster if you divide it into 2 portions and cook in one go in a double boiler, placing it on different levels. Or, like me, in a multicooker. I think you can bake in the oven in a water bath. I'll try next time. Perhaps, in large multicooker (I have a small one), the whole portion will fit - see the situation.

7. While the pudding is baking, prepare the sauce. Here I was not enough for a photo of the process. Besides, it was getting dark and I was in a hurry to have time to softgraph the pudding.

Put sugar, butter and cream in a saucepan, bring to a boil, stirring occasionally, and cook for a few more seconds until thickened.

8. Check the finished pudding by piercing it with a toothpick (without removing the paper), remove it from the pan and let it stand, then put it on a heated dish and pour over the sauce (if it has cooled down, warm it up a little).

This is a steam pudding.

And this one is from the stove.

My husband loved this pudding! So we will repeat! Next time I plan to add some cottage cheese. Yes ... and more caramel sauce! It goes very well there!

With an assistant in the kitchen, it became much easier! Therefore, the mood in the kitchen is always good! It remains to acquire a pulse light, so as not to depend on the weather, and the mood will always be great!

PS By the way ... If suddenly you haven’t figured out what to do on Easter, come to Krasnaya Presnya Park on April 15 to paint Easter eggs with us, by the way, we are planning to collect the biggest Easter egg... How??? Secret, take a look - you will see!