Yesterday was Valentine’s Day, and so I asked my spouse of many years if he’d like some dates. He got a smile on his face, but then a slightly suspicious look.
“Is this a date or some retro recipe idea?”
“Ummm… Can it be both?”
1-1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/6 cup molasses
1/2 cup milk
3 tablespoons butter (melted)
1/2 lb. ARABIAN STEED Dates, cut
1/2 teaspoon soda
1 tablespoon boiling water
Mix dry ingredients and add Dates. Then add milk, molasses and melted butter. Dissolve soda in boiling water and add to mixture.
After assembling all the ingredients, I was rather worried. “Pudding” generally has a lot more milk, and a lot less flour. Plus, cornstarch is a much more typical thickener.
And also pudding usually gets cooked, doesn’t it?
What exactly are we making here?
With the molasses and spices and milk and butter, the consistency looks much more like gingerbread than pudding.
And then the boiling water plus baking soda were mixed in. The consistency got very slightly looser. Very slightly.
Like many dates, this didn’t go as expected…
This is the oddest pudding I’ve ever had. The consistency is sort of pudding-like, if pudding was very thick, but it also tastes very much like flour — it’s like eating a very gluey gingerbread cookie dough with dates in it. After chilling in the refrigerator, it becomes even more dense (presumably because the butter hardens). Not terrible… but not something I think I’ll ever make again.
This and other Arabian Steed Date recipes can be found in the Shelf Life Taste Test Flickr photostream