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Date Pudding

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Date Pudding' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from the 1920's' section, a selection reprinted from the first edition of Aunt Sammy's Radio Recipes and retested by USDA for this bulletin — filed from this 1976 federal edition, the edition actually read, not attributed to 1927) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion: the original's 1 cup flour (125 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup); baking powder is specified gluten-free. The original names no yield; the filed yield of 8 servings is an editorial serving assignment, disclosed here. Distinct from this pass's Date Bars in category, ratio, and service.

Dates and chopped nuts in a light egg batter, made very slowly — 250°F for an hour and three-quarters — until set, then cut in squares and served with whipped cream.

Category: DessertsServes: 8Time: 120 minComplexity: 2/5

Why this complexity: Very slow, long bake (1 hour 45 minutes at 250°F) that cannot be rushed; Dates and nuts are floured with part of the blend so they stay distributed.

Ingredients

  • 2 tablespoons butter
  • 1 cup sugar
  • 3 eggs, beaten
  • 1/2 cup milk
  • 125 g gluten-free 1:1 baking blend (with gum) (about 1 cup), for the original 1 cup flour (125 g, USDA basis 125 g/cup)
  • 1 teaspoon gluten-free baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups pitted dates, chopped
  • 1 cup chopped nuts (walnuts)
  • 1 teaspoon vanilla
  • Whipped cream, for serving

Method

  1. Heat the oven to 250°F (very slow). Grease a shallow pan (about 9-by-13-inch).
  2. Mix the butter and sugar and add the beaten eggs and milk.
  3. Sift the blend, baking powder, and salt together and add to the liquid mixture, reserving enough of the blend to coat the dates and nuts.
  4. Add the blend-dusted dates and nuts and the vanilla.
  5. Pour into the shallow greased pan.
  6. Make for 1 hour 45 minutes at 250°F, until set in the center.
  7. Cut in squares and serve with whipped cream.

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