Good Date Pudding

It was my turn to bring dessert for the family get together last night, and since my AGA received its new burner and was working just fine again, I decided to try an old family recipe - one that I had written down years ago, but never made.  Everyone pronouced it a great hit, so I pass it on to you.

 

Edith Fitzgerald's Date Pudding

 

Into a medium saucepan put 1 cup brown sugar (packed into the cup), 2 cups water, 1 tablespoon of butter and a pinch of salt.  Bring the mixture to a boil, stirring now and then to dissovle the sugar and salt. Let it boil a minute or so. Pour the watery mixture into a well greased large baking dish. I used an 8 x 11 inch glass cassarole dish.

 

For the batter, place in a mixing bowl in this order:

1/2 cup granualted sugar

1 tablespoon butter

1/2 cup buttermilk or sour milk

1 cup all purpose unbleached white flour

1 cup chopped dates

1/2 cup chopped walnuts

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1 scant teaspoon baking soda dissolved in 1 teaspoon of hot water

 

Mix all the ingredients together. I used an electric mixer. Mix a couple of minutes until the batter is well combined.  Carefully drop the batter by serving spoon sized spoonfuls into the syrup mixture. Distribute the spoonsfuls throughout the pan.  Bake at 375 degrees for 50 minutes to an hour, or at 350 for a full hour.  The pudding will form a cake like top but the syrup will be liquid still. Set the dish on a rack to cool completely. The syrup will thicken into a sauce. Serve in bowls with fresh whipped cream on top.

 

Edith Fitzgerald was the sister of my mother's sister's first husband. We called him Uncle Fitz. His real name was Wilbur Jerome Fitzgerald.  Aunt Edith never married and we have no picture to share.