Ingredients with Measurements:
- 1 cup chopped dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 10 minutes.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
7. Fold in the chopped walnuts and the date mixture.
8. Pour the batter into a greased 9x13 inch baking dish.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the pudding cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 435
Fat: 21g
Carbohydrates: 59g
Protein: 6g
Fiber: 3g
Sugar: 38g
Substitutions for ingredients:
- You can substitute the walnuts with pecans or almonds.
- If you don't have dates, you can use raisins or dried cranberries instead.
Variations:
- You can add a teaspoon of cinnamon to the batter for a spiced flavor.
- For a richer pudding, you can add a tablespoon of molasses to the batter.
Tips and tricks:
- Make sure to chop the dates and walnuts into small pieces for even distribution in the batter.
- To make the pudding extra moist, you can add a tablespoon of sour cream to the batter.
- Serve the pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage instructions:
Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in the microwave for 30 seconds or until warm.
Presentation ideas:
Serve the pudding in individual ramekins topped with a sprinkle of powdered sugar.
Garnishes:
Garnish the pudding with a sprig of fresh mint or a drizzle of caramel sauce.
Pairings:
Pair the pudding with a cup of hot tea or coffee.
Suggested side dishes:
Serve the pudding with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the pudding is too dry, add a tablespoon of milk to the batter.
- If the pudding is too wet, add a tablespoon of flour to the batter.
Food safety advice:
Make sure to properly store the leftover pudding in the refrigerator to prevent spoilage.
Food history:
Cottage pudding is a classic American dessert that dates back to the 19th century. It was often served with a sweet sauce or whipped cream.
Flavor profiles:
The date and walnut cottage pudding has a sweet and nutty flavor with a moist and tender texture.
Serving suggestions:
Serve the pudding warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
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Region: British