Date-Pecan Pudding

  • Yield: 6 to 8 servings


1cup chopped pecans
1cup chopped dates
1tablespoon flour
1tablespoon baking powder
3-- eggs, separated
1cup sugar


  1. Sift flour and baking powder over nuts and dates.  Separate eggs.  Add sugar slowly to beaten egg yolks.  Add to nut mixture.  Beat whites to form stiff peaks, then fold into egg mixture.  Pour into well-greased 10×13-inch pan; bake 45 minutes at 350F.  Turn off oven, open door, and let set 10 to 15 minutes.  Cool on wire rack.

Recipe reprinted with permission from Brooks Shaw and Son’s The Old Country Store (Jackson, Tn., 1986).