This Date Pudding relies on simple, unpretentious pantry staples. In Amish communities, “pudding” in this context doesn’t refer to a cold, gelatinous custard, but rather a warm, dense, and incredibly moist cake that is drenched in a hot, buttery caramel sauce right before serving.
Here is a traditional, scratch-made recipe for the Date Pudding mentioned at Yoder’s Kitchen.
Ingredients
For the Date Cake:
- 1 cup dried, pitted dates, roughly chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped English walnuts or pecans
For the Hot Caramel Sauce:
- 1 cup packed light brown sugar
- 2 tbsp all-purpose flour
- 1 1/2 cups water (or milk, for a richer sauce)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
1. Prepare the Dates
Place the chopped dates in a heat-proof bowl. Sprinkle the baking soda over the dates, then pour the boiling water directly over the top. Stir briefly, then let the mixture sit for about 15 to 20 minutes so the dates soften completely and the water cools down. Do not drain this water; you will use the entire mixture in the batter.
2. Mix the Batter
Preheat your oven to 350°F. Grease a 9×9-inch baking dish. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and the vanilla extract.
3. Combine Wet and Dry
In a separate, smaller bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed butter mixture, alternating with the cooled date-and-water mixture. Stir just until the batter comes together. If you are using nuts, fold them in now.
4. Bake the Cake
Pour the batter into your prepared baking dish. Bake at 350°F for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The top will be a deep, dark brown.
5. Make the Caramel Sauce
While the cake is in its final few minutes of baking, prepare the sauce. In a medium saucepan, whisk together the brown sugar and the 2 tbsp of flour. Gradually whisk in the water (or milk) to prevent lumps. Place the saucepan over medium heat and bring it to a gentle boil, stirring constantly. Let it boil for about 2 minutes until the syrup noticeably thickens. Remove from the heat and stir in the butter and vanilla extract until smooth.
6. Serve Warm
Amish Date Pudding is traditionally served warm. Cut a square of the hot cake, place it in a deep bowl, and generously ladle the hot caramel sauce over the top. It is almost always served alongside fresh whipped cream or a scoop of vanilla ice cream to cut the richness of the caramel.