Bulgur Pudding With Honey and Dates
Created by Engrossed on May 11, 2013
- Servings: 6-9
- Prep Time: 5m
- Cook Time: 10m
- Recipe #9543
Ingredients
- 1 cup fine bulgur (medium bulgur for a more coarsely textured pudding)
- 1 cup 2% low-fat milk
- 1/4 to 1/3 cup honey, to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup walnuts, toasted and chopped
- 1 cup pitted dates, chopped
- 1/3 cup dried currants (or raisins or dried cranberries)
- Ice cream or sweetened whipped cream, for garnish (optional)
How to Make
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Step 1: Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and cook uncovered, stirring frequently, until the water is absorbed, 3 to 5 minutes.
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Step 2: Stir in the milk, 1/4 cup of honey, cinnamon, ginger, and salt. Bring the mixture to a boil. Reduce heat to medium and continue cooking, uncovered, at a gentle boil, stirring occasionally, until the mixture develops the consistency of porridge, about 5 minutes.
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Step 3: Stir in the walnuts, dates, and currants.
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Step 4: Sweeten with additional honey, if desired.
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Step 5: Serve warm in bowls.
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Step 6: Top with a scoop of ice cream, if you wish.
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Step 7: Option: Bulgur-Date Pudding Cake:
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Step 8: Pour the hot pudding into a buttered 8-9 inch square pan.
How to Make
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Step 9: Cool it to room temperature.
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Step 10: Cover with plastic wrap and refrigerate for at least 3 hours.
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Step 11: Cut the pudding into 6 or 9 portions and set them on plates.