Date-Pecan Pudding
- Yield: 6 to 8 servings
Ingredients
- 1cup chopped pecans
- 1cup chopped dates
- 1tablespoon flour
- 1tablespoon baking powder
- 3-- eggs, separated
- 1cup sugar
Instructions
- 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).
