Bishop Whipple Pudding

Recipe from

Oxmoor House

Ingredients

2 eggs, beaten
1/2 cup sugar
1/8 teaspoon salt
2/3 cup all-purpose flour
1 teaspoon baking powder
1 cup chopped dates
1 cup finely chopped pecans
1 teaspoon vanilla extract
Whipped cream or ice cream

Preparation

Combine eggs, sugar, and salt in a medium mixing bowl; beat well. Combine flour, baking powder, dates, pecans, and vanilla; stir well. Gradually add flour mixture to egg mixture, stirring well. Spoon into a greased and floured 9 - inch square pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool completely on a wire rack.

Cut pudding into 2 1/2-inch squares. Slice each square in half horizontally. Spoon 2 tablespoons Brown Sugar Sauce over the bottom half of each square. Replace top half of each square. Transfer to a serving plate, and serve with a dollop of whipped cream or a scoop of ice cream.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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