0.0 – 0 reviews • Dessert
| Level: |
Intermediate |
| Total: |
55 min |
| Active: |
25 min |
| Yield: |
16 servings |
Ingredients
- 500 grams (17 2/3 ounces) dates, pitted and chopped
- 20 grams (2/3 ounce) baking soda
- 250 grams (8 3/4 ounces) granulated sugar
- 230 grams (8 1/8 ounces) unsalted butter
- 3 eggs
- 750 grams (26 1/2 ounces) all-purpose flour
- 20 grams (2/3 ounce) baking powder
- 700 grams (24 2/3 ounces) brown sugar
- 300 grams (10 1/2 ounces) heavy cream
- 250 grams (8 3/4 ounces) unsalted butter
- 200 grams (7 ounces) bourbon
- 1 vanilla bean, split and scraped
Instructions
- For the pudding: Preheat the oven to 330 degrees F. Bring 400 grams (14 1/8 ounces) water to a boil and pour over the dates. Let sit for 2 minutes, then add the baking soda. Blend the date mixture in a food processor, leaving some chunks.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar and butter until soft. Add the eggs one at a time, scraping down the sides of the bowl between additions. Add the flour and baking powder, and mix until combined. Add the date mixture to the batter and mix until combined.
- Fill the mold three-quarters full. Cover with oven-safe plastic wrap. Place the mold in a water bath filled halfway up the sides of the pudding. Bake until golden brown, 15 to 30 minutes.
- For the sauce: In a saucepot, combine the brown sugar, cream, butter, bourbon and vanilla seeds. Bring to a boil, then reduce the heat to a simmer; cook until the sugar dissolves. Keep warm until ready to serve.
- Pour the warm sauce over the pudding and serve.
Nutrition Facts
| Serving Size |
1 of 16 servings |
| Calories |
808 |
| Total Fat |
33 g |
| Saturated Fat |
20 g |
| Carbohydrates |
119 g |
| Dietary Fiber |
3 g |
| Sugar |
80 g |
| Protein |
7 g |
| Cholesterol |
120 mg |
| Sodium |
476 mg |
