Nut-Date Pudding Recipe
Ingredients
| Breadcrumbs | 2 Cup (32 tbs) | |
| Grated lemon rind | 2 Teaspoon | |
| Light brown sugar | 1 Cup (16 tbs) | |
| Chopped pecan nuts/Even peanuts | 1⁄2 Cup (8 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Baking powder | 2 Teaspoon | |
| Flour | 2 Cup (32 tbs) | |
| Chopped dates | 2 Cup (32 tbs) | |
| Salt | 1 Pinch | |
| Mixed spice | 1 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Bicarbonate of soda | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4503 Calories from Fat 1217
% Daily Value*
Total Fat 141 g216.5%
Saturated Fat 62.7 g313.5%
Trans Fat 0 g
Cholesterol 241.9 mg80.6%
Sodium 3072.7 mg128%
Total Carbohydrates 816 g272%
Dietary Fiber 56.8 g227.2%
Sugars 511.8 g
Protein 52 g103.6%
Vitamin A 58.2% Vitamin C 26.8%
Calcium 123.2% Iron 127.7%
*Based on a 2000 Calorie diet
Directions
Heat oven to 350° F.
Cream butter and sugar very well.
Soak bread- crumbs in milk and add to creamed mixture.
Add dates, lemon rind and nuts, mixed in flour and salt.
Place mixture in prepared dish and dab with the extra butter.
Bake for about an hour-and-a-quarter.
Serve with either caramel custard or lemon sauce.
One-quarter of the quantities given makes six small puddings in dariole moulds and is baked for only half-an-hour.
Chef
