Uncooked Date Pudding



I went on a wild goose chase pulling this recipe together! Great- great- grandma Nellie left three versions of this recipe (1938, 1962, 1966), and it's titled by two different names (Uncooked Date Pudding and Date-Nut Crumb Roll), in her recipe box. It's like a cooking scavenger hunt. But when she handwrites "GOOD" next to the recipe, my work is worth it. You'll see! Just try it for yourself.


No matter how you prepare it or what you call it, this is a tasty (albeit sticky) recipe that you will surely enjoy! Side note: Nellie says not to mix up more than you need and keep it accurate with your measurements or your will get into a mess. She notes to go ahead and make 2 batches (as this recipe indicates) for best results.

Get these ingredients at your Illinois farmers market!


INGREDIENTS:

1/2 pound marshmallows (about 24)

1 pound dates (about 2 cups)

1 box graham crackers (about 24 grahams)

1 cup walnuts*

1 cup whipped cream (about 1/2 pint) + extra for serving


DIRECTIONS FOR TWO BATCHES:

  • Roll graham crackers into fine crumbs.

  • Pit dates and cut into small pieces.

  • Cut marshmallows into small pieces. Pro tip: to easily cut your marshmallows, use scissors rubbed with butter!

  • Whip your cream until very stiff.

  • Combine the whipped cream with half of the cracker crumbs, dates, marshmallows and nuts. Blend into a roll over wax paper to prevent sticking and easy rolling.

  • Sprinkle roll with remaining cracker crumbs and roll to coat evenly.

  • Wrap in saran warp.

  • Chill for about 12 hours.

  • Cut into slices and serve topped with whipped cream.

Serving size: about 10-12 slices

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