Date nut pudding with sauce was a Midwestern tradition where I grew up. I have several versions in my recipe box, and have already shared one with you. This one was one I inherited from Mable Legg’s recipe box.
The second recipe is a Southern tradition – sweet potato pie. I can’t tell you it’s origins. It’s written on the back of an envelope in my handwriting, but the source isn’t noted. If you’re the one who gave Nancy Nurse this recipe, leave a comment and I can thank you properly.
EDNA ATKINSON”S DATE NUT PUDDING
Preheat oven to 350F. This recipe has the sauce on the bottom and then the pudding on top.
- 1 1/2 c brown sugar
- 2 c water
- butter the size of an egg
Cook until dissolved. Pour into a baking dish.
- 1 1/2 c flour
- 2 tsp baking powder
- 1 c sugar
- 1/4 c shortening
- 1 c milk
- 1 c dates, pitted and chopped
- nuts, chopped – use however much and kind you want
Combine all ingredients and spoon on top of sauce. Bake for 30 minutes. Try to keep everyone away from it until time to serve desert.
SWEET POTATO PIE
3 small sweet potatoes
1/4 pound butter
1 c milk
2 eggs, slightly beaten
1 1/4 c sugar
1/2 tsp allspice
1 unbaked pie shell
Grate potatoes. Melt butter and add other ingredients. Stir in grated potatoes. Pour into pie shell. Bake 10 minutes at 425F, then 50 minutes at 325 F or until custard is set in middle. Cool on rack to prevent soggy crust. Sprinkle top thinly with mixture of brown sugar, cinnamon and melted butter after baking.