Date puddings with coffee-caramel sauce from Iraida Koryagina

Coffee 0 Last Update: Jul 12, 2021 Created: Jul 12, 2021 0 0 0
Date puddings with coffee-caramel sauce from Iraida Koryagina
  • Serves: -
  • Prepare Time: 7
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Hard
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For true gourmets

Ingredients

Directions

  1. For decoration, melt the sugar over low heat in a thick-bottomed saucepan. Increase heat, let sugar caramelize. Add chopped walnuts, stir and immediately remove from heat. Transfer the nut mixture to a silicone mat (or oiled baking paper) and let cool completely.
  2. For the pudding, cut the dates into small pieces. Place in a saucepan and pour in 315 ml of water. Bring to a boil, remove from heat, add baking soda, stir. Let the mixture cool slightly, then grind with a blender.
  3. Beat the softened butter and sugar with a mixer until a light fluffy mass is formed. Add eggs one at a time, mixing well after each addition.
  4. Put the date mass, mix well, then add flour sifted with baking powder and ground cinnamon.
  5. Grease small baking tins with butter and sprinkle with flour, shake off excess. Fill the molds with dough, filling them 2/3 full. Place in a deep baking sheet, fill it with hot water to half the height of the molds. Bake in the oven at 170 ° C for 40 minutes.
  6. For the sauce, combine the cream, butter, sugar and vanilla seeds in a saucepan. Bring to a boil, stirring occasionally. Cook over medium heat for 5 minutes, until the sauce thickens slightly. Pour in the liquor, remove from heat after 30 seconds. and strain.
  7. Remove the date puddings from the molds. Serve with coffee caramel sauce and walnuts.

Date puddings with coffee-caramel sauce from Iraida Koryagina



  • Serves: -
  • Prepare Time: 7
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Hard

For true gourmets

Ingredients

Directions

  1. For decoration, melt the sugar over low heat in a thick-bottomed saucepan. Increase heat, let sugar caramelize. Add chopped walnuts, stir and immediately remove from heat. Transfer the nut mixture to a silicone mat (or oiled baking paper) and let cool completely.
  2. For the pudding, cut the dates into small pieces. Place in a saucepan and pour in 315 ml of water. Bring to a boil, remove from heat, add baking soda, stir. Let the mixture cool slightly, then grind with a blender.
  3. Beat the softened butter and sugar with a mixer until a light fluffy mass is formed. Add eggs one at a time, mixing well after each addition.
  4. Put the date mass, mix well, then add flour sifted with baking powder and ground cinnamon.
  5. Grease small baking tins with butter and sprinkle with flour, shake off excess. Fill the molds with dough, filling them 2/3 full. Place in a deep baking sheet, fill it with hot water to half the height of the molds. Bake in the oven at 170 ° C for 40 minutes.
  6. For the sauce, combine the cream, butter, sugar and vanilla seeds in a saucepan. Bring to a boil, stirring occasionally. Cook over medium heat for 5 minutes, until the sauce thickens slightly. Pour in the liquor, remove from heat after 30 seconds. and strain.
  7. Remove the date puddings from the molds. Serve with coffee caramel sauce and walnuts.

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