Sticky Date Pudding Souffle


Recipe courtesy of "A New Turn In The South" by Hugh Acheson

Serves 8

  • 1 teaspoon unsalted butter, plus 5 tablespoons unsalted butter, melted
  • 2 teaspoons granulated sugar
  • 22 medjool dates (about 1 1/2 cups), pitted and chopped
  • 1 cup plus 2 tablespoons whole milk
  • 2 oranges grated for zest
  • 1/2 vanilla bean, scraped, seeds only
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 2 eggs
  • 5 tablespoons unsalted butter, melted
  • 2 cups bread crumbs, from fresh sandwich bread, roughly torn

Note: This souffle image is not this exact recipe but is meant to show you what a souffle in ramekins looks like.

Sticky Date Pudding Souffle

Sticky Date Pudding Souffle 

Click image to enlarge 


Preheat oven to 325˚F.

You will need eight 4 ounce ramekins. Using 1 teaspoon of butter, lightly grease each ramekin and sprinkle with a pinch of granulated sugar and set aside.

Combine the dates and milk in a small saucepan and cook over low heat for 10 minutes. Add the orange zest and vanilla seed to the date and milk mixture.

In a medium mixing bowl, combine flour, baking powder, brown sugar, cinnamon, nutmeg and salt.

In a large mixing bowl fitted with the paddle attachments, beat eggs until fluffy, about 5 minutes. Add the remaining butter, the bread crumbs and the date mixture, beating until just combined. Slowly mix in the dry ingredients in two stages, finishing off with a spatula.

Evenly distribute the pudding mixture into the buttered and sugared ramekins.

Fill up  a kettle of water and bring to a boil. Place the ramekins in a baking dish with sides like a large casserole dish. Place the pan on the oven rack. Carefully pour the hot water into the baking dish until it comes halfway up the sides of the eight ramekins.

Bake for 45 minutes to 1 hour, until puddings have souffled and are just firm to  the touch.

Serve as is or add a small scoop of rich vanilla ice cream.

Louisiana Recipes Weekly


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