Prep 10 mins
Cook 35 mins
This is a traditional style pudding. It was passed down through the family on my father's side. It is a Christmas tradition we love! It is best to bake this at least a day before serving. The taste and texture becomes even richer the longer you wait. It actually requires no refrigeration, just keep the lid on it. Be prepared to have your blood sugar soar!
Dough Part 1
- 236.59 ml granulated sugar
- 236.59 ml dark brown sugar
- 236.59 ml evaporated milk
- 709.77 ml all-purpose flour
- 14.78 ml baking powder
- 236.59 ml of non-pitted baking dates
- 236.59 ml of chopped walnuts
- 473.18 ml light brown sugar or 473.18 ml dark brown sugar (I like light)
- 354.88 ml hot water
- 14.79 ml butter
- Preheat oven to 375 degrees F.
- For the Dough: Mix the Part 1 ingredients in a large mixing bowl.
- Mix the Part 2 ingredients in another large bowl.
- Now add the Part 2 to the Part 1 ingredients.
- Mix well.
- For the Syrup: Mix all the syrup ingredients in a non-reactive sauce pan.
- Bring the syrup to a fast boil.
- Pour the syrup into a large oven-safe dish.
- (We use a large deep Visions cookware casserole dish) Baking: Put the dough mixture into the middle of the syrup.
- Just mound it there.
- DO NOT SPREAD IT.
- Take a sheet of foil and double it up and place on the center rack.
- This is to protect from any run off or overflow.
- Place the dish into the oven on center rack on top of foil.
- Bake for 35 minutes.
- Remove, cover, and let cool.
- Serve in small portions with Whipped cream, it will cut the sweetness and complement the richness best.