Almond Cream Sauce For Steamed Date Pudding Recipes

STEAMED DATE PUDDING WITH ALMOND CREAM SAUCE

Steps:

• 1. Grease a 2qrt pudding mold or any bowl that will fit in a bigger pot to steam it.
• 2. Sift flour, salt, and baking soda.
• 3. Cream butter, sugar and vanilla. Add raw veggie along with dates and nuts till just blended. Add dry flour mix and blend till incorporated.
• 4. Turn into greased mold and cover with plastic wrap. put mold in bigger pot. The water should come up half way in the sides. Cover with lid and cook on med/low for 3 hours. Serve warm with sauce of your choice. I like Almond Cream Sauce.
• 5. I have posted Almond Cream Sauce for you to enjoy with this dish

ALMOND CREAM SAUCE FOR STEAMED DATE PUDDING

Steps:

• 1. Mix sugar, salt and cornstarch in a sauce pan and mix thoroughly. Gradually stir in milk and blend till smooth.
• 2. Set over med. heat stirring constantly until it bubbles. Remove from heat
• 3. In a separate bowl whisk eggs and then gradually add hot mix in, whisking while you do it to prevent the eggs from scrambling. Put the mixture back on the heat till it bubbles once again. Remove and add Almond extract and butter. Stir just till the butter in melted and combined.
• 4. Place plastic wrap directly on the sauce to prevent a skin forming. Place in fridge till cold.
• 5. When your ready to serve. Whip the whipping cream till stiff (don't add sugar, the sauce will have enough sweetness) fold the whip cream into the almond cream and server over Warm Date Pudding
• 6. You can use this for any cake or tarts, ect. Enjoy
• 7. *time for me to get on the tredmill*

OLD FASHIONED DATE PUDDING

Steps:

• In a saucepan, bring 1 cup brown sugar and water to a boil. Cook and stir for 3 minutes. Remove from the heat and add butter; set aside. In a bowl, combine the flour, baking powder, salt and remaining brown sugar. Stir in milk until smooth. add dates and walnuts., Pour hot brown sugar syrup into an 8-in. square baking dish. Spoon batter over syrup. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center of cake topping comes out clean. Serve warm with whipped cream.

STEAMED CHRISTMAS PUDDING

Steps:

• Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
• In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
• Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
• Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
• Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.

HONEY, ALMOND, AND DATE ICE-CREAM SAUCE

Steps:

• In a small saucepan cook the almonds in the butter over moderate heat, stirring, for 5 minutes, or until the almonds begin to color, add the honey, and bring the liquid to a boil. Stir in the dates, the cream, the lemon juice, the almond extract, and the salt and stir the mixture until it is combined well. Serve the sauce warm over ice cream. The sauce can be kept, covered and chilled, for 1 month.

BAKED ALMOND & DATE TART

Steps:

• Heat oven to 180C/fan 160C/gas 4. Lightly butter and flour a 23-25cm fluted flan dish or tin (not loose-bottomed). Crush half the digestive biscuits with a rolling pin. Cream the butter and sugar in a food processor until light and fluffy, 2-3 mins, scraping down the sides halfway through. Add the flour, baking powder, ground almonds and crushed digestive biscuits, along with the eggs, then process again just until smooth. Transfer the mix to a bowl.
• Break the remaining digestive biscuits into chunky crumbs, (see step 1, left). Stir them into the mix (step 2) along with the chopped dates and almonds. Spoon the mix into the flan dish. Bake for 25-30 mins until golden and the tart is just beginning to come away from the sides.
• Remove the tart from the oven and leave it to cool a little, before dusting over icing sugar. Serve warm with cream.

WARM DATE AND ALMOND PUDDINGS

Steps:

• Butter and flour 6 individual ovenproof bowls, about 2/3 cup capacity. Set on a baking sheet and spoon 1 tbsp corn syrup into each of the molds (this will become the sticky topping). Set aside.
• Remove the pits from the dates and chop them into small pieces. Place in a bowl and add the sherry and just enough boiling water to cover. Let soak for 10 minutes.
• Preheat the oven to 375°F (convection oven to 375°F). Cream the butter and sugar together either by hand or using an electric mixer until soft, light, and creamy. Add the eggs, one at a time, beating well after each addition. (The mixture may appear to separate at this point, but it will come back together.)
• Sift together the flour, salt, and baking powder, combine with the ground almonds, and fold into the batter with the orange zest. Squeeze out the excess moisture from the dates, add to the mixture, and stir well to combine.
• Divide the batter among the ovenproof bowls, filling them no more than two-thirds full. Bake until well risen, golden, and springy to the touch, 20 to 25 minutes.
• To unmold, run a small knife around the inside of each mold and invert the pudding onto a warm plate. Serve the little desserts at once, either on their own or, as I prefer, with a dollop of cream.