Side Items

Chatalaine's sticky Date Bread Pudding takes 20 minutes to prepare.

Chatalaine's sticky Date Bread Pudding takes 40 minutes to cook.

Chatalaine's sticky Date Bread Pudding makes 12 servings.

The ingredients for Chatalaine's sticky Date Bread Pudding are:

1.25 cup pitted dates, chopped
1 tsp baking soda
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp ground ginger (I used fresh grated, and a LOT more than 1/4 tsp!)
3 tbsp unsalted margarine
0.5 cup granulated sugar (definitely did NOT need this in the recipe,. next time, without any added sugar)
2 eggs
PAM cooking spray for the muffin tins :)

Here is how you make Chatalaine's sticky Date Bread Pudding:

1) preheat oven to 350F2) stir dates with 3/4 cup water in small saucepan. bring to a gentle boil on medium, boil for 3 minutes while stirring. remove from heat, stir in baking soda (watch it bubble while standing for 10 minutes)3) PAM the muffin tins, and set the kettle to boil a kettle-full of water4) in a small bowl mix the flour with baking powder and ginger, in a larger bowl, beat the butter and sugar (totally don't need that) with a mixer. add eggs, then beat in the flour mixture, and then stir in the date mixture.5) fill each of the 12 muffin tins half way, place filled muffin tin in a large roasting pan, and in the oven, but fill roasting pan with the boiled water from the kettle half way up the outside of the muffin tins.6) bake for 15 minutes, then reduce temp to 325F. bake until toothpick comes out clean (about 20 minutes). transfer to wire rack, cool 10 minutes then unmold the puddings.7) ENJOY!! and comment if you like them!Serving Size: 1 pudding, as this recipe calls for 12Number of Servings: 12Recipe submitted by SparkPeople user EDENZMOM.

The nutritional information for Chatalaine's sticky Date Bread Pudding is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 149.4

• Total Fat: 2.8 g
• Cholesterol: 30.8 mg
• Sodium: 52.9 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 1.8 g
• Protein: 2.6 g