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Like many old recipes, we thought this was somewhat plain, so we dressed it up a bit with spices. The resulting dark, moist, dense cake (yes, it's really more cake than pudding) is nice just as it is, warm from the oven, or add some whipped cream.
1 cup (5 ounces) pitted, chopped dates
1 tablespoon (1/2 ounce) melted butter
2 teaspoons baking soda
1 cup (7 1/4 ounces) sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 cup (8 ounces) boiling water
1/2 cup (2 ounces) chopped walnuts or pecans
1 1/3 cups (5 1/2 ounces) King Arthur Unbleached All-Purpose Flour
Combine the dates with the butter, soda, sugar, salt and spices. Stir in the boiling water, and allow the mixture to cool. Add the nuts and flour, stirring just to combine. Pour the batter into a greased 9-inch round pan, and bake the pudding in a preheated 350°F oven for 25 to 30 minutes, until it's set but still very moist. Yield: 12 servings.
Nutrition information per serving (1/12 of pudding, 63g): 179 cal, 4g fat, 2g protein, 19g complex carbohydrates, 16g sugar, 2g dietary fiber, 3mg cholesterol, 361mg sodium, 118mg potassium, 11RE vitamin A, 1mg iron, 10mg calcium, 32mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 5, Summer 2001 issue.