This wonderfully delicious Amish Country Date Nut Pudding is dense, moist, and very rich – topped with a Pecan Praline Sauce and a dollop of whipped cream – it’s heavenly!
Growing up in Ohio just a short drive away from Amish country, dinner at a home-style Amish restaurant was a real treat. Dinners are served home-style and all you can eat. They cover the table with big serving dishes of home-cooked favorites: roast beef, fried chicken, roast turkey, mashed potatoes and gravy, dressing, homemade egg noodles, buttered corn, and freshly made biscuits.
After indulging on unlimited amounts of fabulous soul-warming country food, there’s still free dessert: a long list of every flavor of delicious pies! I always get the coconut cream pie and my dad always gets a black raspberry pie. My mom’s favorite – the Date Nut Pudding. It’s dense, moist, chewy, and very rich, topped with a caramel sauce and a dollop of whipped cream. Heavenly!
Years ago, our very kind waitress went back to the kitchen and came back with a hand-written recipe for us. How lucky is that! My mom still has it every time we eat in Amish country, but now, it’s also a welcome and very loved addition to our holiday table.
Date Nut Pudding is quick and easy to make – no mixer needed. Just mix it all up in one bowl.
Chopped dates are sprinkled with baking soda and covered with boiling water. They’re left to sit until they’re cool at which point they turn into an ooey-gooey date paste.
The rest of the ingredients are mixed by hand into the same bowl then transferred to a baking pan and baked until it turns a lovely deep brown. I’ve used an 8-inch square pan but a round 9-inch cake pan would work perfectly.
Date Nut Pudding is best served warm with warm Pecan Praline Sauce and a dollop of whipped cream.
- 1 cup chopped dates (8oz, 227g)
- 1 teaspoon baking soda
- 1 cup boiling water (7.8oz, 222g)
- 1 cup sugar (7oz, 198g)
- 1 tablespoon butter, melted (.5oz, 14g)
- 1 egg, beaten
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 cup all-purpose flour (5oz, 142g)
- ½ cup nuts, walnuts or pecans (2oz, 57g)
- Pecan Praline Sauce (click for link)
- Whipped Cream
- Preheat oven to 350 degrees F. Prepare an 8-inch square or 9-inch round baking pan by spraying with non-stick baking spray. Line the bottom with a fitted piece of parchment paper and spray paper.
- Put chopped dates into a mixing bowl. Add 1 teaspoon baking soda and 1 cup boiling water. Stir occasionally and let set until cooled. The dates will turn into a chunky puree.
- When cool, add sugar, butter, egg, vanilla, and salt. Mix well to combine. Add the flour and mix to combine. Add the nuts and stir to combine.
- Pour into prepared baking pan and bake until a toothpick inserted into the center of cake comes out clean, about 30 minutes.
- Let cool somewhat. Best eaten warm. Top with Pecan Praline Sauce and whipped cream.