Date Pudding

📜 Collection: Unknown Twenty Six | ✍️ Attribution: Unattributed | 📂 Category: Desserts A traditional, moist date pudding featuring a rich date-infused cake baked to perfection and drenched in a warm, sweet sauce. This comforting dessert brings a taste of history straight to your modern kitchen.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	45 mins	None	8 servings

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🔪 Key Equipment

• Baking pan
• Mixing bowls
• Saucepan

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Ingredients

Part I: Date Base

Measurements	Ingredients	Prep / Notes
1 cup	Hot Water	Boiling
1/2 lb	Dates	Cut in small pieces
1 tsp	Baking Soda	Set on back of stove

Part II: Cake Batter

Measurements	Ingredients	Prep / Notes
1 cup	Sugar	Creamed
1 tbsp	Butter	Softened
1	Egg	Unbeaten
1 1/2 cups	Flour	Sifted
1/2 tsp	Baking Powder	Standard

Part III: Sauce

Measurements	Ingredients	Prep / Notes
3/4 cup	Hot Water	Warm
1/2 cup	Sugar	Granulated
1/4 lb	Dates	Stoned and cut up
1/2 cup	Nuts	Chopped

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Instructions

Part I & II: Preparing and Baking the Cake

1. Combine 1 cup hot water and 1/2 lb dates in a bowl, stir in 1 tsp soda, and set aside on the back of the stove.
2. In a separate bowl, cream together 1 cup sugar and 1 tbsp butter, then beat in 1 unopened egg.
3. Add Part I into the creamed mixture, then gently stir in 1 1/2 cups flour and 1/2 tsp B. powder.
4. Bake in a preheated oven at 350 degrees F until golden brown and a toothpick inserted in the center comes out clean.

Part III: Preparing and Applying the Sauce

5. While the cake is baking, combine 3/4 cup hot water, 1/2 cup sugar, 1/4 lb dates (stoned and cut up), and 1/2 cup nuts in a saucepan.
6. Boil the sauce mixture until it becomes thick.
7. Pour the hot Part III sauce evenly over the cake immediately when it comes out of the oven.

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💡 Make-Ahead & Storage: Best served warm fresh out of the oven, but leftovers can be covered and stored at room temperature for up to 2 days.

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Original Recipe Scan