EatSmarter exclusive recipe

Date Pudding Cakes on Orange Compotewith Vanilla, Cinnamon and Star Anise

Date Pudding Cakes on Orange Compote - Date Pudding Cakes on Orange Compote - The best finish for a light menu: Delicious, with a wonderful aroma
Date Pudding Cakes on Orange Compote - The best finish for a light menu: Delicious, with a wonderful aroma


Calories:324 kcal
Preparation:55 min
Ready in:75 min
1 serving contains (Percentage of daily recommendation)
Calories324 kcal(16%)
Protein4 g(8%)
Fat9 g(11%)
Carbohydrates52 g(20%)
Added Sugar20 g(22%)
Roughage4 g(13%)

Recipe development: EAT SMARTER


For servings

2 ouncesCultured butter
5 ouncesPastry flour
3 ouncesdried Dates
1Vanilla beans
4 ouncesbrown Sugar
1 ½ tablespoonsdark Molasses (or molasses)
½ teaspoonsBaking powder
¾ teaspoonsBaking Soda
3Navel orange
1Star anise
1 stalkCinnamon
2 teaspoonsCornstarch
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Kitchen Utensils

1 Small pot, 1 Bowl, 1 Small bowl, 1 Plate, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine-mesh sieve, 1 Brush, 1 Hand mixer, 1 Immersion blender, 1 Lid, 1 Wooden skewer, 1 small mold, 1 Rubber spatula


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1 Lightly grease 6 small pudding or bakeware ramekins with 5 grams (1 teaspoon) butter; sprinkle with 5 grams (1 teaspoon) flour.
2 Remove pits from dates. In a small pot, add dates and bring 90 ml (approximately 1/2 cup) water to the boil. Cover and set aside.
3 Cut vanilla bean in half lengthwise and scrape out seeds with a small knife. With hand mixer cream together vanilla, remaining butter and sugar. Stir in treacle or molasses and egg.
4 Add remaining flour and baking powder to batter and fold in thoroughly with a spatula. Allow dough to rise.
5 Puree dates, baking soda and soaking water with an immersion blender or a food processor. Add dates to the batter.
6 Pour batter into prepared ramekins and bake at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) on the second shelf from the bottom for 20 minutes.
7 Peel oranges over a bowl and remove all white skin. Cut out fruit slices between separating skins, collecting the juice. Squeeze orange peels well to collect any remaining juice.
8 Carmelize remaining sugar until light brown in a pot. Add star anise and cinnamon stick and pour in orange juice. Cook over medium heat until caramel has dissolved. Mix in 4 teaspoons cold water and cook for 1 minute more.
9 Remove from heat and mix with orange segments. To test the doneness of pudding cakes, pierce each with a wooden skewer; they are baked if skewer comes out dry. Switch off oven, prop open oven door and let pudding cakes sit for 5 minutes in the oven before removing. Serve drizzled with compote.


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