Mother’s Date Pudding


One of my favorite times of the year is Thanksgiving. I love the savory scents of sage and rosemary as the stuffing is made, the sweet aromas of pumpkin and apple pies as they bake, and the yeasty smell of freshly baked dinner rolls. My mouth is watering already!

Everyone has foods they hope to see on the table and, in my case, I look for a new recipe for everyone to try. The recipes this month include a couple of family favorites, but most just sounded too good not to include. I’m always looking for a different spin on an old favorite, and my taste testers enjoyed every one.

Mother’s Date Pudding

Course Dessert
Servings 4


  • 4 eggs separated
  • 1 c. sugar
  • 1/2 t. Salt
  • 1 T. cold water
  • 1/2 c. flour
  • 1 heaping tsp. baking powder
  • 1 c. chopped walnuts
  • 1 c. chopped dates
  • 1 t. vanilla


  • Beat egg yolks well, add sugar, salt, water, flour and baking powder, mixing well.
  • Stir in nuts, dates and vanilla.
  • Beat egg whites till stiff and gently fold into batter.
  • Pour into a greased 8x8-inch pan and bake at 325 degrees for about 40 minutes, or till set when you jiggle the pan.
  • Cool, cut into squares and serve with whipped cream.