Grandma Nestleroad's Date Nut Pudding

"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!"
photo by a user photo by a user
Ready In:




  • 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.
  • 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.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


I live in beautiful New Hampshire where we get to enjoy all four seasons. I don't have any children yet, but I have 2 kitties; Otto, and Lazareth. I recently got married to my DH Gerald (November '09). I like to create jewelry and am now partnering with my MIL on a side business doing so (Art Marketing). I am also working on writing a book in my spare (ha!) time. I would like to be able to visit Hawaii, Ireland, Scotland, Germany, and New Zealand some day. Cooking is one of my biggest passions. I would say I started cooking at about 7 years old in self-defense. My mom couldn't boil water without an instruction manual. (The poor woman could burn cold cereal!) Up until 2002'ish I had been mostly an improvisational cook. In the last few years I started thinking of actually using "real recipes" (for things other than baking) to learn more about ethnic cuisines and get familiar with their common ingredients and techniques. At the moment, I am into Asian foods like Thai, Indian, Chinese, and Japanese. So, here you find me!
View Full Profile

Find More Recipes