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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (136g) Recipe makes 6 servings |
||
| Calories 378 | ||
| Calories from Fat 125 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.0g | 21% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 9.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 119mg | 4% | |
| Potassium 521mg | 14% | |
| Total Carbohydrate 62.6g | 20% | |
| Dietary Fiber 8.8g | 35% | |
| Sugars 38.5g | ||
| Protein 8.3g | 16% | |
Bulgur Pudding With Honey and Dates
By: Engrossed
Sep 29, 2007
From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast."
SERVES 6 -9
Ingredients
- 1 cup fine bulgur (medium bulgur for a more coarsely textured pudding)
- 1 cup 2% low-fat milk
- 1/4-1/3 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 currant or raisins
- ice cream (optional) or sweetened whipped cream, for garnish (optional)
Directions
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.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.3
Stir in the walnuts, dates, and currants.4
Sweeten with additional honey, if desired.5
Serve warm in bowls.6
Top with a scoop of ice cream, if you wish.7
Options:8
Bulgur-Date Pudding Cake:9
Pour the hot pudding into a buttered 8-9 inch square pan.10
Cool it to room temperature.11
Cover with plastic wrap and refrigerate for at least 3 hours.12
Cut the pudding into 6 or 9 portions and set them on plates.13
Hazelnut-Fig Pudding:.14
Use hazelnuts instead of walnuts and figs instead of dates.
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- Course > Breakfast
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- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: White Rose Child
On May 15, 2008
I made this for my mom and I, for a morning treat. A treat it was indeed- so simple, and quick enough for a school day, yet so creamy and comforting! I halved it, getting two filling servings plus a leftover square (which is tasty as well, I'm eating it now!). I thought it would be overly sweet for breakfast, so I halved the amounts of dates and walnuts, only used about 1 Tbsp agave nectar (great sub for honey) and a small handful of dried cranberries in place of currants. This was just perfect! I'd like to have this again and am sure I will! Thank you!!
From: Susiecat too
On Nov 26, 2007
This was warm, spicy and wonderful. I didn't have raisins or currants on hand, so used dried apricots with the dates instead, which was lovely. It reminded me a little bit of the Indian Pudding dessert at Durgin Park Restaurant in Boston, though that is cornmeal-based and uses molasses — but similar general type of pudding. Anyway, Engrossed, you've posted another winner. Thanks!
From: 3KillerBs
On Oct 26, 2007
Delicious! I expected it to be over-sweet with the dates, but it was just right. We didn't have any ice cream, but we should have because that would have been perfect. We had some hot (the batch served my big family generously since its too rich to eat a huge portion), and made a few, cold squares. Those were tasty too, but it was better hot.
From: KelBel
On Oct 10, 2007
This is a delicious, comforting hot cereal. I made this as written with candied ginger instead of ground and no raisins. After making, I put in individual containers and heated them up for breakfast for 6 mornings. Added vanilla coffee creamer for an added twist. Really nice change from oatmeal, more texture and very filling. Delicious!
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