Bulgur Pudding With Honey And Dates

• 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 currants or 1/3 cup raisins
• ice cream (optional) or sweetened whipped cream, for garnish (optional)

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.

fine bulgur, milk, honey, ground cinnamon, ground ginger, salt, walnuts, dates, currants, cream

Taken from www.food.com/recipe/bulgur-pudding-with-honey-and-dates-256262 (may not work)