Le Pou Dingue
Whoa, dudes: the moment a spoonful of this stuff hit my best buds (aka my tastebuds), it was like I was eating the chestnut purée of my childhood. So good!
And rather good for you too, since it is devoid of refined sweeteners, can be made gluten-free by making sure to use oats that are certified to be gluten-free, and finally, soy-free too if you use oil to coat the ramekins, or have access to soy-free nondairy butter.
The best part is it ain’t flavor-free, you better believe this picky palate of mine when it comes to dessert.
You can probably eat this unbaked, by nixing the baking powder, or also eat it straight from the oven. But I prefer enjoying it cold, because it allows the flavors to develop and I…well, I like my desserts to be as cold as my cold, cold heart.
Make it even more special by using homemade applesauce (roast your apples!) and toasted nuts. Or use pears. Add ginger with the latter. Add a sprinkle of nutmeg with the former, if you fancy it that way.
I have about a million variations of this in mind, and you probably will too, because it’s not only tasty, it’s also hella quick and easy to make. And I’m all about quick and easy. Like Sunday morning.
(Oh, the title of this post is just a play on pudding/pou dingue, which are (wrongly, when you don’t know a word of English like I used to) pronounced just about the same in French. Pou dingue = Crazy nit.)
Baked Apple Puddings 1/2 teaspoon nondairy butter, to grease the ramekins
1/4 cup (20 g) old-fashioned or quick oats
3/4 cup (75 g) walnuts halves
4 Medjool dates, pitted and cut in four to facilitate processing
1/2 cup (122 g) unsweetened applesauce
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon, plus a little extra to sprinkle on top
Pinch fine sea salt
1/4 teaspoon baking powderPreheat oven to 350°F (180°C, or gas mark 4). Lightly coat two 6-ounce oven-safe ramekins with butter.
Combine oats and walnuts in food processor. Blend until finely ground, and that the walnuts start to release their oil a little.
Add dates, and process until the pieces of dates disappear into oblivion.
Add the rest of the ingredients and process until smooth, scraping sides and bottom once to make sure everyone joins the party.
Divide the sticky batter into the prepared ramekins. Sprinkle just a pinch of ground cinnamon on top of each ramekin.
Bake for 10 minutes. Let cool and chill in the fridge before eating.Yield: 2 servings
Lauren said,
September 20, 2009 at 3:29 am
This dessert sounds delicious! I’ve never had anything like it, but it’s going on my “to-make” list.
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maya said,
September 20, 2009 at 3:29 am
i am book marking this ASAP! :) looks so easy, so healthy and best of all so yummy! genus, so creative, and i too am thinking of other variations, different nuts mixes..hmm..yum.
xo
maya
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The Voracious Vegan said,
September 20, 2009 at 4:20 am
AMAZING! These look like just the thing to make for a delicious autumn dessert. Thank you so much for sharing the recipe.
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Monica Shaw said,
September 20, 2009 at 4:25 am
This looks superb. I am making applesauce to night with the glut of apples from the back yard’s trees. I will definitely be trying this. I bet it would be great for breakfast!
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Celine Reply:
September 20th, 2009 at 4:36 am
I covet your just-picked-from-the-tree apples, Monica. and it’s definitely healthy and filling enough to be a breakfast item, for sure.
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VeggieGirl said,
September 20, 2009 at 4:35 am
You did NOT just post this – oh my goodness, heavenly :)
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Celine Reply:
September 20th, 2009 at 4:36 am
you’re right, it was just a dream. zzzzzzzzzzzzzzzz.
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VeggieGirl Reply:
September 20th, 2009 at 4:39 am
A dream come true :-D
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Shelby said,
September 20, 2009 at 4:48 am
Mmm, this looks lovely!
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Rosa said,
September 20, 2009 at 5:54 am
Dingue ;-P! Those puddings look lovely!
Bises et bon début de semaine,
Rosa
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Kiersten said,
September 20, 2009 at 6:07 am
I can’t wait to make this!
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Alisa - Frugal Foodie said,
September 20, 2009 at 7:07 am
This is exactly the type of desserts I am looking for! Thanks Celine!
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Y said,
September 20, 2009 at 7:11 am
Le Pou Dinge? Haha, I love the way you write and all your recipes always sound so tasty. Am bookmarking this because you never know when you’ll suddenly have unsweetened applesauce handy .. (like, maybe tomorrow!).
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Celine Reply:
September 20th, 2009 at 9:10 am
do you wiggle your nose and then suddenly, unsweetened stuff appears? is your name really Yamantha Ytephens?
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Andrea said,
September 20, 2009 at 7:17 am
This has given me ideas…now I need some ramekins!
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Tweets that mention have cake, will travel » Le Pou Dingue -- Topsy.com said,
September 20, 2009 at 7:31 am
[...] This post was mentioned on Twitter by Martin Hook and GOOD FOOD Billy. GOOD FOOD Billy said: have cake, will travel » Le Pou Dingue: And rather good for you too, since it is devoid of refined sweeteners, c.. http://bit.ly/u5ber [...]
Marion said,
September 20, 2009 at 9:36 am
Une vraie gourmandise d’automne! Je n’ai jamais fait de pudding à la maison, les tiens ont l’air très bons.
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veggie wedgie said,
September 20, 2009 at 10:34 am
This looks so yummy yummy yummy!
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K said,
September 20, 2009 at 10:55 am
Mm that looks really good! I know what you mean about languages, they are so confusing! But major props to you for learning a whole new one, thats my ultimate goal- to someday be bilingual.
-K
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Nora said,
September 20, 2009 at 11:12 am
Love the title after your explanation of it! And I also love the line about your cold, cold heart–you’re so hilarious, Celine!
Oh, and the recipe looks okay too, I guess… ;)
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Melisser said,
September 20, 2009 at 12:18 pm
Oh man, this sounds SO lovely!
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Jes said,
September 20, 2009 at 6:54 pm
That looks beautiful and sounds delicious. I love the addition of dates in it–spicy, apply, fallish!
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Vegetation said,
September 20, 2009 at 7:14 pm
What else can I say but………..MMMMMMMMMMMMM!!!!
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Susan said,
September 20, 2009 at 9:02 pm
This looks delicious. I especially like the idea of eating it cold, because we are coming into summer and eating cold stuff is awesome. ;)
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Josiane said,
September 21, 2009 at 7:41 am
I wonder how long I’ll be able to keep on reading your recipes and thinking to myself “well, she’ll really get me to buy a food processor” before I fess up and just go buy one already? This one may not be the one to make it happen though – not because I won’t make it (it looks so yummy, I will for sure! and soon!) but because my mini food processor may actually be able to handle it. Yay!
Tu sais, ici on dit “pou digne” – ça nous fait une belle paire de poux, avec ton dingue et mon digne! ;) Comme la belle paire qu’on fait, toutes les deux… mais chuis pas sûre laquelle est la plus dingue… ou la plus digne…
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Celine Reply:
September 21st, 2009 at 8:04 am
tu me fais marrer, Josiane. on est plus dingues que dignes, mais on s’en fout hein dis? indigne?
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Vaala said,
September 21, 2009 at 2:06 pm
Ooo, that sounds deliciously awesome :)
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Alice said,
September 22, 2009 at 9:28 am
This ‘free-of-everything’ dessert is really the perfect, healthiest autumn treat! Brava Celine!
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Celine Reply:
September 23rd, 2009 at 2:24 am
grazie, Alice. (nb: it still costs money to make that dessert. I haven’t quite worked that part out just yet.)
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Alex said,
September 22, 2009 at 12:25 pm
dis-dingues, elles sont belles!
ahhh, how i love the simple, sugar-free things in life :)
my family is part french (canadian) so i get the “poudingue” thing too….also, my family refers to breasts as “nononnes”…sigh. frogs.
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Celine Reply:
September 23rd, 2009 at 2:24 am
nononnes? j’ai jamais entendu!
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eliane said,
September 22, 2009 at 2:55 pm
faith no more!
or lionel ritchie, I guess, it’s up to you.
also, can you actually taste the dates? I’m not a big fan of dates, but I like things quick and easy…
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Celine Reply:
September 23rd, 2009 at 2:23 am
not really. I think all the ingredients kinda work together into making one great flavor instead of one overpowering the others, if that makes sense.
if you make it and still end up feeling the dates are too present for your taste, feel free to throw their pits in my general direction.
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Kris said,
September 22, 2009 at 9:33 pm
This is freaking awesome. You are my hero, again.
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Celine Reply:
September 23rd, 2009 at 2:23 am
I am my own private zero.
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connie said,
September 23, 2009 at 2:16 pm
huh, this is a really unique recipe. guess you have to try it to believe it. do you think you can add other goodies [like cranberries, raisins....] also? kind of a fall medley.
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Celine Reply:
September 23rd, 2009 at 11:24 pm
I smell enthusiasm here. sure that adding other stuff wouldn’t hurt.
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Ricki said,
September 23, 2009 at 5:11 pm
Oooh, yum! That sounds like one of the best pou dingues I’ve ever had! And I have to say that my best buds are probably my taste buds, too. ;)
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couchSpud said,
September 23, 2009 at 7:34 pm
What fruity goodness! Thanks for sharing.
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Tessa said,
September 23, 2009 at 7:50 pm
ay! this looks so tasty! i can’t wait to try it!
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b. said,
September 23, 2009 at 8:07 pm
i was wondering if there is a sub for the dates? i love dates, but i have none in my pantry right now. i have everything else. i want to make these in the morning, avoiding a trip to the grocery.
any tips?
thanks!
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Celine Reply:
September 23rd, 2009 at 11:23 pm
raisins should be fine. for some reason, I think replumping them would be nice: soak them for 10 minutes in hot water, drain well.
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Mihl said,
September 24, 2009 at 11:17 am
This looks so soothing and comforting. Can’t wait to make this on a cold and bright Sunday winter morning or on a rainy October evening. This is definitely on my “Things to do during veganmofo” list.
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Celine Reply:
September 24th, 2009 at 11:48 am
aw, that makes me regret even more the fact we won’t get to meet this time again. I would love to meet up for coffee and chat and stuff. :(
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Ricki said,
September 26, 2009 at 10:52 am
I just made these this morning and they are marvelous! I’ve never had chestnut puree, but now I think I need to try it. Thanks, Celine!
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Mo said,
October 4, 2009 at 9:23 pm
This looks amazing!
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Tiana said,
October 22, 2009 at 10:33 am
I just made this for breakfast and it is divine! It has the right amount of sweetness- you definitely need some beverage along side of it but it’s not to the point where you get burnt out.
This is the third recipe I’ve made from you Celine and it’s another hit! Thank you for all the great recipes =)
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