This recipe is from my Grandmother Hope
. Don't make it unless you are willing to serve with whipped cream. The whipped cream is really necessary to cut the sweetness of this dish; alternatively non-fat vanilla frozen yogurt could be used.
2 eggs, beaten (works with "egg product"- use 1/2 c )
1 c sugar
1 T flour*
1 t baking powder
Salt [I omit]
1 c nuts [I use pecans]
1 package [~12 ounces] pitted dates, mixed with a little flour*
Put in 8” x 8” greased pan (* lined with buttered parchment paper
) and bake in slow oven [275 degrees F] about one hour (* one hour and fifteen minutes
) or until skewer comes out clean when inserted in mixture, Serve cold with
Whipped cream [no sugar or vanilla added].
* January 2014: I had not made this in many years, but having a little extra whipped cream on hand, I decided to indulge in a half-recipe, using a bread pan instead of the 8-inch square pan. (Photos are of this half-recipe.) As I read the recipe again, I was reminded of Fruit Cake and decided it would be a good idea not only to butter the pan but to butter the pan, line the pan with parchment paper and butter the top of the parchment paper. As I was making the recipe, copied as concisely as my Grandmother has written, I tried to remember whether I had previously used 1 T of flour, plus flour to dust the dates. I tossing the 1 T flour (1 1/2 t in the case of half a recipe) with the dates. Given the fact the bottom of the pudding was a bit gooey and my Grandmother did not use parchment paper, I'm guessing her intent was 1 T flour plus enough flour (~ 1 T additional) to toss with the dates. On the other hand this is billed as a pudding and should not be expected to stand-alone like a date bar, thus the slightly gooey bottom (tester still came out clean) could be considered a plus. If minimizing the
flour, definitely use parchment paper.
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