BULGUR PUDDING WITH HONEY AND DATES
From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast."
Provided by Engrossed
Categories Breakfast
Time 15m
Yield 6-9 serving(s)
Number Of Ingredients 10
Steps:
- Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.
- Stir in the milk, 1/4 cup of honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes.
- Stir in the walnuts, dates, and currants.
- Sweeten with additional honey, if desired.
- Serve warm in bowls.
- Top with a scoop of ice cream, if you wish.
- Options:
- Bulgur-Date Pudding Cake:
- Pour the hot pudding into a buttered 8-9 inch square pan.
- Cool it to room temperature.
- Cover with plastic wrap and refrigerate for at least 3 hours.
- Cut the pudding into 6 or 9 portions and set them on plates.
- Hazelnut-Fig Pudding:.
- Use hazelnuts instead of walnuts and figs instead of dates.
BREAD AND BUTTER PUDDING WITH DATES
Make and share this Bread and Butter Pudding With Dates recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 170C, 325F, Gas mark 3. Grease a 7.5cm/3 inch deep ovenproof dish.
- Remove the crusts from the buttered bread and cut into quarters (triangles or squares).
- Place half in the bottom of the prepared dish sprinkle with the chopped dates then arrange the remaining bread triangles, buttered side up, over the dates.
- In a saucepan, heat the milk to hot but not boiling.
- In a large bowl, mix together the eggs, vanilla and sugar then add the hot milk, stirring well.
- Slowly strain over the bread and fruit, being careful not to dislodge the top layer of bread.
- Leave to stand for 10 minutes.
- Sprinkle with a little extra sugar and grated nutmeg then bake in the oven for 30-40 minutes until the top is browned and crispy.
Nutrition Facts : Calories 450.2, Fat 12.1, SaturatedFat 5.4, Cholesterol 232.8, Sodium 401.1, Carbohydrate 72.8, Fiber 4.4, Sugar 43.3, Protein 15.2
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