Kate'S Date Pudding("Will Keep For Months And May Be Reheated".)
A hearty and flavorful traditional pudding packed with dried fruits, spices, and nuts, perfect for festive occasions or cozy family gatherings.
Ingredients
- 1 c. suet, chopped fine
- 1 c. molasses
- 2 c. sweet milk ⓘ
- 1/2 c. sugar ⓘ
- 5 c. flour (approximate, about 5 1/2 to 6 cups)
- 1 c. chopped dates
- 1 c. chopped raisins ⓘ
- 1 tsp. cloves ⓘ
- 1 tsp. cinnamon ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. soda ⓘ
- 1/2 c. cold water ⓘ
- 1 1/2 c. sugar ⓘ
- 1 1/2 c. flour
- 1 tsp. vanilla ⓘ
- 1/4 tsp. salt ⓘ
- 1/2 tsp. baking powder
- 3/4 tsp. cream of tartar ⓘ
- 2 c. cranberries
- 1 c. chopped walnuts ⓘ
- 2 eggs ⓘ
- 1 c. sugar ⓘ
- 1 c. flour ⓘ
- 1 Tbsp. almond extract ⓘ
- 3/4 c. soft butter ⓘ
- 5 lb. venison, boiled and chopped fine
- 2 1/2 lb. pork, boiled and chopped fine ⓘ
- 1 peck apples, chopped fine ⓘ
- 2 c. mixed candied fruit, chopped fine ⓘ
- 4 lb. seedless raisins ⓘ
- 2 lb. currants ⓘ
- 2 c. brown sugar ⓘ
- 1 c. fruit jam or jelly ⓘ
- juice and grated rind of 1 lemon ⓘ
- juice and grated rind of 1 orange ⓘ
- salt to taste ⓘ
- 1 Tbsp. cinnamon ⓘ
- 1 Tbsp. cloves ⓘ
- 1 tsp. nutmeg ⓘ
- 2 c. vinegar ⓘ
- 1 bowl suet ⓘ
- 2 c. vinegar
- 1 bowl suet
Instructions
- Cream Crisco and sugar until light and fluffy.
- Beat in eggs one at a time.
- Add molasses and mix well.
- Combine cinnamon and ginger with 2 cups of flour and add to the mixture.
- Place vinegar in a measuring cup and hold over the mixing bowl.
- Add the baking soda to the vinegar, then pour into the batter.
- Gradually add the remaining flour, mixing until smooth.
- Mix in chopped dates, raisins, cranberries, nuts, candied fruit, and chopped apples.
- Add the fruit jam or jelly, lemon and orange juice and grated rinds, salt, and spices.
- Pour the mixture into a prepared pudding mold or basin.
- Steam the pudding for about 2 hours or until a skewer inserted comes out clean.
- Reheat by steaming before serving, as it keeps for months.
Tips & Substitutions
For a lighter texture, consider substituting half of the suet with unsalted butter or using vegetable shortening. If you don't have fresh cranberries, dried cranberries can work in a pinch. Ensure you steam the pudding thoroughly; an undercooked pudding will not set properly. For added flavor, you can mix in a teaspoon of almond extract along with the vanilla.
Serving Suggestions
Serve warm, drizzled with a rich caramel sauce or alongside a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Grandma Ruth'S Stuffing for a hearty meal. For a festive touch, garnish with fresh fruit or a sprinkle of powdered sugar.
Storage & Reheating
Once cooled, wrap the pudding tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to three months. To reheat, place the pudding back in a steamer for about 30-45 minutes until heated through. This method keeps the pudding moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Kate'S Date Pudding("Will Keep For Months And May Be Reheated".) contains roughly 1775 calories, with 20g protein, 162g carbohydrates, and 109g fat. It is an excellent source of protein (40% of the Daily Value), iron (36% of the Daily Value), and calcium (34% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1656mg per serving (72% of the Daily Value).
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 make this pudding ahead of time?
Absolutely! This pudding keeps well for months, making it perfect for holiday gatherings or special occasions. Just steam it as directed, let it cool, and store it in the fridge. When ready to serve, simply reheat it by steaming again.
What can I substitute for suet?
If you can't find suet, a combination of unsalted butter and vegetable shortening can be a good substitute. You can also use lard or even coconut oil for a different flavor profile, but this may slightly alter the texture.
Is there a way to make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure that the blend has xanthan gum or add it separately to help with binding. This will allow those with gluten sensitivities to enjoy this delicious pudding!
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).