You know those suspicious looking desserts you avoided as a kid but absolutely love now that you’re “all grown up?”
Date pudding is one of those desserts.
My brothers and I all agree: we avoided this dessert like the plague when Grandma used to make it (typically for the holidays) but we love it now.
Date pudding is a soft, almost gluten-free dessert (I’m working on a gluten-free option this year)- with few ingredients and lots of taste. It’s made with 6 ingredients: dates, walnuts, powdered sugar, baking powder, eggs, and a few tablespoons of flour. It’s bland in color- and I think this is why as kids, we didn’t go for it. At Christmas time, when Grandma made date pudding, there were too many other good things to eat: rocky road, frosted sugar cookies and pumpkin pie.
I don’t limit this dessert for the holidays: it’s too good. And it’s easy. It’s another of my much loved one-bowl recipes: chop the dates, chop the walnuts, pour everything in, mix, pour, bake. Done.
One note: I do (and recommend) beating the eggs before I put them into the mix. It blends much better.
One more note: this batter looks weird. It’s basically chopped chunks in a yellowish batter. But it bakes and comes out looking a bit like bread pudding (hence the name) all chunky and soft. And the powdered sugar makes it soooooo tasty.
Final note: I usually double the recipe to make it in a 9×13. It tastes just as good and bakes the same with a single or double recipe.
Eat it as is or top this dessert with a dollop of whip cream.
Easy to make, easy to transport, easy to eat: all my favorite things rolled into one.
1 cup of dates, chopped
1 cup of walnuts, chopped
1 cup powdered sugar
1 tsp. baking powder
2 Tbs. flour
Preheat the oven to 350F.
Chop the dates and walnuts. They need to be in small pieces but not minced. Think small chunks, like this:
Put them in a bowl. Pour in powdered sugar, baking powder, and flour.
In a small bowl, beat the eggs and pour into mixing bowl. Mix everything together.
Spray an 8×8 baking dish with a non-stick spray (or do it the old fashioned way like I do: butter and flour it!) and pour in the batter.
Bake for 30 minutes. The top will be a light brown color and the kitchen will smell delicious! Allow the date pudding to cool for an hour before cutting.
This recipe made it’s fictional debut in Christmas Crisis, the first mystery in the Friday Friends Dinner Club Mystery. You can join Melody as she solves her first official case and tries to get everything done in time for Christmas in this quick-to-read mystery. Right now (December 2018) all the Melody Note ebooks are on sale for 0.99 at your favorite ebook retailer!