Date Pudding

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Date Pudding

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Published prior to 2008

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.


  • star rating 04/10/2014
  • Roxy from Palo Alto, CA
  • I made this wonderful cake with brown sugar. While it was still hot from the oven, I doused it with some caramel sauce with bourbon. When it was warm, I added even more bourbon sauce. Sort of a low-fat sticky toffee cake, but with a butter-laden sauce. Mmmm...
  • star rating 08/17/2010
  • yoghurtfiend from KAF Community
  • This is probably the best dessert I've ever had - the perfect blend of sweet and savory. I was almost bereaved to have to give it away to the sick friend I had made it for! I did substitute brown sugar for the white, but it made no difference in the cooking time. It was fairly moist, being a pudding, but getting it all over your fingers is the best part! Thank you so much, I may just have to buy more dates for tomorrow!
  • star rating 12/27/2009
  • Dan from Myrtle Beach, SC
  • Very nice recipe. The texture is nice and light, rather than the dense, heavy, date nut bread I remember from my youth. The fact that it has only a tablespoon of butter is also a plus too. Will try and cut the sugar in half to try and make it a little healthier.