Gluten-Free Date Pudding with Pinot Noir
User Reviews
5
Gluten-Free Date Pudding with Pinot Noir
Description
Gluten-Free Date Pudding with Pinot Noir relies on a base of soft dates moistened in boiling water, which are mashed into a porridge-like mixture. These dates are folded into a batter of brown sugar, butter, eggs, gluten-free flour, and baking powder and baked until set. The pudding's texture is tender and moist with a natural sweetness from the dates and brown sugar. Alongside, a sauce made by simmering Pinot Noir wine, white sugar, vanilla, and cinnamon creates a slightly spiced, sweet, and fragrant syrup to pour over the warm pudding. The baking method ensures even cooking and a soft crumb, while the wine sauce adds a nuanced finish that enhances the date flavor.
The pudding can be served warm, optionally accompanied by ice cream or dolloped cream, which provides a cooling contrast to the spiced sauce. The recipe includes flexible sauce sweetness, allowing adjustment to taste. The combination of gluten-free flour and baking powder makes it suitable for those avoiding gluten without sacrificing texture.
Ingredients
For the Pudding:
- 9 oz dates roughly chopped, pitted
- 1 cup water boiling
- ¼ cup brown sugar loosely packed
- 6 tablespoon butter softened, unsalted
- 2 egg at room temperature
- 1 ¼ cups gluten-free flour
- 1 ½ teaspoon baking powder
- Ice cream optional, or dolloping cream
For the Pinot Noir Sauce:
- ½ Pinot Noir wine bottle
- ½ cup white sugar or more to taste
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
For the pudding:
- Preheat oven to 350F (standard) or 320F (convection).
- Grease 7 pudding molds with butter or grease and line an 8" square cake pan with an overhang.
- Place dates in a bowl and pour over boiling water. Let it stand for 10 minutes.
- Mash well with a potato masher (or fork) until it resembles sloppy porridge.
- Place butter and brown sugar in the bowl of a stand mixer or a large bowl. Beat until combined and smooth.
- Add eggs, beat until incorporated.
- Add flour and sprinkle baking powder across the surface. Mix until flour is incorporated.
- Add the date mixture and mix until well incorporated into the batter.
- Pour into cake pan, smooth the surface, and bake for 35 minutes or until a skewer inserted into the center comes out clean.
For the wine syrup:
- While baking, combine wine, sugar, vanilla extract, and cinnamon together in a saucepan to make the toffee sauce. Bring to the boiling point and then simmer over low heat, stirring occasionally, until the sauce reduces, about 30 minutes. Remove from heat and let cool to room temperature.
- Remove the cake from the oven. While still hot, poke about 40 holes all over the surface using a skewer. Pour over ½ cup pinot noir sauce and leave to soak for 10 minutes.
- Use the overhang to lift the cake out, cut, serve warm with the remaining warm sauce over the pudding and topped with ice cream or cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 364kcal | 18% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 73mg | 24% |
| Sodium | 113mg | 5% |
| Potassium | 286mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 47g | 94% |
| Vitamin A | 422IU | 8% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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