Sunday, February 21, 2021

Layered Amish Date Pudding

Amish Date Pudding in an old fashioned date cake layered with sliced bananas, whipped topping and a homemade cinnamon - toffee sauce. 
Today I want to share a delicious dessert recipe with you, Layered Date Pudding! Date pudding is a traditional Amish dessert served at Thanksgiving, Christmas and as a summer treat. Last spring I became very interested in Amish - Mennonite recipes and came across this date pudding from one of my favorite Mennonite Vloggers, Lynette Yoder. The recipe looked so good, I couldn't wait to try it.  

What is date pudding? Date Pudding is an old fashioned date cake served warm with a homemade cinnamon - toffee sauce.  After doing a bit of research, I found out that date pudding is served in various ways. Served warm as a cake and topped with a sticky toffee sauce, served with a dollop of whipped cream or layered  (trifle style) with whipped topping, a toffee sauce and sliced bananas. By far my favorite is the layered version. 

Layered Date pudding consists of baked old fashioned date cake, cut into small squares and layered with a sticky cinnamon - toffee sauce, whipped topping and sliced bananas. It sort of reminds me of a southern banana pudding, but with a sweet date cake, toffee sauce, sliced bananas and cream. Even if you don't like dates, I am almost positive you'll like date pudding. I have made this dessert three times and everyone loves it!!!

HOW TO MAKE LAYERED DATE PUDDING:

Start by pre heating the oven to 350 degrees. Chop the pitted dates or use packaged chopped dates and add to a large bowl. 

Add hot water, butter and baking soda over the dates and stir. Let the dates soak for 20 minutes. 

Add the sugar, egg, flour and vanilla into the date mixture. Stir to combine. 

Pour the cake batter into 13 x 9 inch baking pan that has been sprayed with non stick baking spray. Bake cake for 18-20 minutes checking the cake after about 15 minutes. 

Remove cake from oven and set aside to cool. Cut cake into 1 1/2 - 2 inch squares. Prepare the glaze and set aside. 

In a medium sized glass bowl or trifle bowl, layer ingredients in the following order, a layer of cake squares, a layer of glaze, whipped topping, and sliced bananas. Continue layering until ingredients are gone.

Serve slightly warm or chill until ready to serve. Store leftovers in a covered container in the refrigerator for up to 4 days.



Layered Amish Date Pudding 

Cake Ingredients:
1 - cup chopped dates or pitted dates, chopped 
1 - cup hot water
1 - tablespoon butter
1 - teaspoon baking soda
1 - egg
1 - cup all purpose flour
1 - teaspoon vanilla extract

Preheat oven to 350 degrees. 

Chop the dates and add to a large bowl. Add hot water, butter and baking soda over the dates and stir. Let the dates soak for 20 minutes. 

Add the sugar, egg, flour and vanilla into the date mixture. Stir to combine. Pour the cake batter into 13 x 9 inch baking pan that has been sprayed with non stick baking spray. 

Bake cake for 18-20 minutes checking it after about 15 minutes. Remove cake from oven and set aside to cool. Cut cake into 1 1/2 - 2 inch squares. 

Toffee Sauce Recipe:
2 - cups cold water
1/4 - cup heaping all purpose flour
2 - cups brown sugar
1/2 - teaspoon salt
1/4 - teaspoon ground cinnamon
1/4 - cup butter
1/2 - teaspoon vanilla extract

Additional ingredients:
2 - ripe bananas, sliced
1 - 8 ounce container whipped topping or sweetened fresh cream 
In a medium sauce pan over medium-high heat, add the water, flour, brown sugar, salt and cinnamon. Stir to combine using a wire whisk.

Bring the mixture to a boil and turn off heat as soon as the glaze starts to thicken. Remove from heat and let the glaze sit a bit and then add 1/4 cup butter and vanilla for flavor.

In a glass bowl or using a trifle bowl, layer ingredients in the following order, a layer of cake, a layer of glaze, whipped topping, and sliced bananas.

Continue layering until ingredients are used. Serve slightly warm or chill until ready to serve. Store leftovers in a covered container in the refrigerator for up to 4 days.

servings: 4-6
source: Lynette Yoder







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