Steamed Date Pudding With Almond Cream Sauce Recipes

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*

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

MOM'S FOAMY SAUCE FOR STEAMED PUDDING

Steps:

• Cream the butter and sugar together.
• Add the well-beaten egg yolks and beat thoroughly over hot water in a double boiler.
• Remove from the heat and fold in the stiffly-beaten egg whites, then the vanilla and the whipped cream.
• Pour over your favorite steamed pudding.
• This is one of our traditional family favorites!

STEAMED CRANBERRY PUDDING WITH HOMEMADE VANILLA SAUCE

Steps:

• Grease a 2-quart metal pudding mold well or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
• Sift flour into a bowl and dredge cranberries in flour mixture.
• Dissolve baking soda in hot water; stir in molasses and allow to foam up. Add to the flour and cranberry mixture and stir until well blended. Spoon into the prepared mold; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
• Place into a deep saucepan and fill with water up to about the halfway mark on the mold. Cover the saucepan and place over high heat; bring water to a boil. Reduce heat and simmer until pudding is firm and a toothpick inserted into the pudding comes out clean, 1 to 1 1/2 hours. Remove from the water and allow to cool.
• Invert pudding onto a pie plate and carefully remove from the mold before it cools.
• While the pudding is cooling, combine sugar, butter, cream, and vanilla in a saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened, making sure it doesn't boil over, about 5 minutes. Serve warm sauce over the pudding.

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 PUMPKIN PUDDING WITH BRANDY SAUCE

Steps:

• Cream together the shortening, brown and granulated sugars, salt and spices. Add eggs and beat well. Stir in nuts. Sift flour with baking powder and soda, add alternately with pumpkin and sour cream, mix well. Turn batter into a well greased 2-quart mold and cover tightly with foil or lid.
• Steam as follows: Set a rack in a large, deep kettle, add water to come halfway up sides of mold (or can). Bring water to a gentle boil, cover the kettle, lower heat, and steam for 2 hours or until a toothpick inserted in the center comes out clean. Be careful to keep water at a very low boil.
• Let pudding rest for 5 minutes before unmolding on a warm serving plate. Serve hot with brandy sauce.
• Brandy Sauce: 1 egg; 1/3 cup melted butter; 1 1/2 cup sifted powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon nutmeg; 2 Tablespoons brandy; 1 cup whipped heavy cream.
• Beat egg until frothy, then beat in melted butter, powdered sugar, vanilla, nutmeg, and brandy. Carefully fold whipped cream into egg and sugar mixture. Chill until serving time, stirring to blend just before serving.