Date Pudding
Date pudding is a delightful dessert that combines the rich sweetness of dates with the crunch of nuts. This moist and fluffy treat is perfect for those who love a unique twist on traditional desserts. Ideal for gatherings, it offers a comforting, indulgent flavor that everyone will enjoy.
Ingredients
Instructions
- Beat the egg whites until they are stiff.
- Mix the sugar, baking powder, and salt together.
- Fold the sugar mixture into the beaten egg whites.
- Stone and chop the nuts.
- Fold the chopped nuts into the sugar and egg mixture.
- Bake in an oiled tin for 25 to 30 minutes at 350°.
- This pudding is best served about 3 days after it is made.
Tips & Substitutions
For the best texture, ensure the egg whites are beaten until they're very stiff before folding in the other ingredients. If you're out of nuts, consider using seeds like sunflower or pumpkin seeds as a substitution. To enhance the flavor, a touch of cinnamon or nutmeg can be added to the sugar mixture. This recipe is a great way to use up any leftover nuts you have on hand.
Serving Suggestions
This date pudding is delicious served on its own, but you can elevate it with a drizzle of honey or a dollop of whipped cream. It also pairs beautifully with a scoop of vanilla ice cream for a decadent dessert. For a festive touch, consider serving it alongside Gloria'S Strawberry Pie to create a delightful dessert platter.
Storage & Reheating
Store leftover date pudding in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating it for up to a week. To reheat, place slices in the oven at 350°F for about 10 minutes until warmed through, ensuring it retains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Date Pudding contains roughly 214 calories, with 2g protein, 35g carbohydrates, and 1g fat. It is a good source of dietary fiber (13% of the Daily Value), calcium (12% of the Daily Value), and vitamin C (12% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture of the pudding, making it denser. However, if you want to try it, reduce the sugar slightly since the yolks add richness. The result will be a richer pudding, but it may not rise as well as when using just egg whites.
What type of nuts work best in this recipe?
While the recipe calls for nuts, pecans and walnuts are particularly popular choices due to their flavor and texture. You can also experiment with almonds or hazelnuts. Just make sure they are chopped roughly to fold into the batter easily.
How can I make this recipe gluten-free?
The original recipe is naturally gluten-free since it does not contain any flour. Just ensure that the baking powder you use is gluten-free as some brands may contain gluten. This makes it a great option for those following gluten-free diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).