This old-fashioned Date and Walnut Pudding is the sort of dessert our grandmothers would have been proud to serve. Tender, sweet, and filled with wholesome dates and crunchy walnuts, it bakes up with a rich caramel-like sauce hiding underneath, making every spoonful an absolute delight.
Simple ingredients and a touch of kitchen magic come together to create a wonderfully comforting self-saucing pudding that's perfect for family suppers, special gatherings, or any time you're in the mood for a traditional dessert. Warm, satisfying, and deliciously nostalgic, this is home baking at its very best
Everyone needs a simple recipe for a dessert that can be whipped up at a moment's notice when unexpected company drops by, or even just when you want a dessert, but don't want to have to go to the shops.
This fits the bill on all counts. It's quick and easy to do. It can be whipped up at a moment's notice because it uses ingredients most people keep in their store cupboards all the time, and you won't need to go to the shops!
It's a deliciously rich date and nut cake which creates it's own luscious toffee sauce while it bakes. Each warm mouthful brings you all the flavours of a sticky toffee pudding without any of the angst and work that making a real sticky toffee pudding involves!
Actually I'd call this dessert a doddle! (Don't worry if you are not fond of dates, you can use 3 to 4 apples, cored and chopped (leave the peels on) instead! Of course then it's actually an Apple Walnut Pudding.) It's also very low in fat, having only 1 TBS of butter which when divided amongst 6 people amounts to about 3/4 tsp a piece! (We won't talk about the cream which you are going to pour on top when you eat it. If you don't talk about it . . . well, it doesn't really count does it??? shhh . . . )
INGREDIENTS NEEDED
TO MAKE
🍮🌰OLD FASHIONED DATE & WALNUT PUDDING🍮🌰
There is nothing too out of the ordinary here. Simple ingredients put together deliciously.
- 1 cup (120g) plain, all-purpose flour
- 1 cup (195g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk
- 1 cup (160g) chopped pitted dates, packed
- 1 cup (122g) chopped toasted walnuts
For the topping:
- 1 cup (200g) soft light brown sugar, packed
- 2 cups boiling water
- 1 TBS (15g) butter
🍮🌰NOTES ON INGREDIENTS🍮🌰
Plain All-Purpose Flour
Plain (all-purpose) flour provides the structure for this pudding while still allowing it to remain wonderfully soft and tender. Be careful not to overmeasure, as too much flour can make the finished pudding dense.
Granulated Sugar
The granulated sugar sweetens the pudding and balances the rich, caramel-like flavour of the dates. It also helps create a light, moist texture.
Baking Powder
This gives the pudding it's lift and prevents it from becoming heavy. Make sure your baking powder is fresh.
Salt
A small amount of salt enhances all of the other flavours in the pudding, especially the sweetness of the dates and the nuttiness of the nuts.
Milk
Milk adds moisture and richness to the batter. Whole milk works beautifully, but 2% milk can also be used with great results.
Dates
Dates are the star ingredient in this traditional pudding. They lend natural sweetness, moisture, and a rich flavour reminiscent of caramel. Use soft, moist dates for the best texture, and chop them evenly so they distribute throughout the batter.
Walnuts
Walnuts add texture and a subtle earthy flavour that pairs beautifully with the sweet dates. If desired toast them lightly before adding them to the batter for even more flavour
ON THE TOPPING
Soft Light Brown Sugar
The sugar melts into the boiling water and then bakes in the oven to create a rich, self-saucing layer beneath the pudding. The molasses in the sugar adds a deep caramel flavour that complements the dates perfectly.
Boiling Water
Don't be alarmed by the amount. It may seem like a lot but it is essential for creating the puddings luscious sauce as it bakes. Pour it carefully over the back of a spoon to avoid disturbing the batter.
Butter
A tablespoon of butter enriches the sauce and adds a silky finish. As it melts into the brown sugar and water, it helps to create the puddings wonderfully comforting texture.
HOW TO MAKE
🍮🌰OLD FASHIONED DATE & WALNUT PUDDING🍮🌰
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Butter a 10 by 10 inch square baking pan, or a deep round dish, 9 inches in diameter. Set aside. (My dish was about 8 inches by 11 inches in size, 2 inches deep.)
- Whisk the flour, sugar, baking powder and salt together in a bowl. Stir in the milk and briskly mix together until smooth. (Don't worry there is no butter or oil in the batter. I haven't left it out.)
- Stir in the dates and nuts.
- Spread the batter into the prepared baking dish.
- Heat the brown sugar, water and butter together in a saucepan until it comes to the boil again. Pour this carefully over top of the batter. (Pour it in over the back of a metal spoon to help prevent disturbing the batter.)
- Immediately place into the heated oven and bake, uncovered, for 1 hour, or until the top is golden and the sauce is bubbling up from underneath. (It is important to do this right away as the heat from the water/sugar mixture will start the batter cooking.)
- Serve warm with or without pouring cream, custard or ice cream.
🍮🌰HINTS & TIPS FOR SUCCESS🍮🌰
Use soft fresh dates
If your dates feel dry or firm, don't worry, the boiling water will help soften them, but fresher dates will give you the best flavour and texture.
Chop the dates evenly
Try to chop the dates into small, evenly sized pieces. This helps distribute their sweetness throughout the pudding and prevents large chewy pockets.
Toast the walnuts for extra flavour
If you have a few minutes, lightly toast the walnuts before adding them to the batter. This simple step brings out their natural oils and nutty flavour.
Measure the flour correctly
For the lightest texture, spoon the flour into your measuring cup and level it off with a straight edge. Scooping directly into the flour bag can pack in too much flour and result in a heavier pudding.
Avoid overmixing the batter
Mix only until the ingredients are combined. Overmixing can develop the gluten in the flour, leading to a denser texture.
Let the pudding rest before serving
It will be really hot right out of the oven. Leaving it to rest for 10 to 15 minutes, helps the pudding to set and makes it easier to serve.
🍮🌰FREQUENTLY ASKED QUESTIONS🍮🌰
Regular chopped dates from the bakery aisle work perfectly in this recipe. If using whole dates, remove any pits and chop them into small pieces before using.
CAN I LEAVE OUT THE WALNUTS?
Yes, if you have an allergy, but all means leave them out. The pudding will still be wonderfully moist and delicious.
CAN THIS PUDDING BE MADE AHEAD OF TIME?
Yes. This is an excellent make-ahead dessert. It can be baked a day in advance, covered tightly and stored at either room temperature or in the refrigerator.
HOW SHOULD I SERVE THIS PUDDING?
This pudding is wonderful served warm with custard, pouring cream, or whipped cream. A scoop of vanilla ice cream is very nice.
CAN THIS BE FROZEN?
Yes. Once completely cooked and cooled, wrap the pudding well and freeze for up to three months. Thaw overnight in the refrigerator.
IS THIS THE SAME AS STICKY TOFFEE PUDDING
Date and Walnut pudding is very similar in texture to stick toffee pudding because both use dates. However, this traditional pudding is simpler and lighter, and typically it does not include the rich toffee sauce that Sticky Toffee Pudding is known for.
🍮🌰A FEW MORE HOT PUDDINGS TO ENJOY🍮🌰
Here are a few more hot puddings you might also enjoy! I know we sure do!
STEAMED JAM SPONGE -Steamed puddings come in many varieties. A steamed pudding is a steamed cake, more or less. Moist and delicious.
Slightly stodgy. Beautiful served warm, generally with custard in the UK, but ice cream is also very nice with them. This one boasts a jammy topping and a nice smattering of coconut overtop.
CARAMEL APPLE PUDDING - What you have here is a lush maple flavoured sauce, topped with a maple and apple cake, filled with chunks of sweet/tart Granny Smith apples. Delicious served warm with custard, whipped cream or pouring cream.
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Yield: Serves 6
Old-Fashioned Date & Nut Pudding
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Old fashioned and economical, this has very similar flavours to Sticky Toffee Pudding. What you have here is a rich and delicious cake, generously studded with toasted walnuts and sticky dates, with a lush toffee caramel sauce on the bottom. Beautiful served warm with lashings of cream or custard.
Ingredients
- 1 cup (120g) plain, all-purpose flour
- 1 cup (195g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk
- 1 cup (160g) chopped pitted dates, packed
- 1 cup (122g) chopped toasted walnuts
For the topping:
- 1 cup (200g) soft light brown sugar, packed
- 2 cups boiling water
- 1 TBS (15g) butter
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Butter a 10 by 10 inch square baking pan, or a deep round dish, 9 inches in diameter. Set aside.
- Whisk the flour, sugar, baking powder and salt together in a bowl. Stir in the milk and briskly mix together until smooth.
- Stir in the dates and nuts.
- Spread the batter into the prepared baking dish.
- Heat the brown sugar, water and butter together in a saucepan until it comes to the boil again. Pour this carefully over top of the batter.
- Immediately place into the heated oven and bake, uncovered, for 1 hour, or until the top is golden and the sauce is bubbling up from underneath.
- Serve warm with or without pouring cream, custard or ice cream.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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What makes Newfoundland dressing so special is its simplicity. Unlike many stuffing recipes loaded with extra ingredients, this classic version lets the distinctive flavour of summer savoury shine through. It's wonderfully easy to make, economical, and the perfect accompaniment to turkey, chicken or any holiday meal. One taste and you will see why it's a cherished tradition throughout Newfoundland and Atlantic Canada.
I first tasted Newfoundland Dressing (or stuffing) several years back when I went to a local eatery and had their True Newf Poutine. A very delicious version of Canadian Poutine, topped with gravy, cheese curds and copious amounts of Newfoundland Dressing. It was delicious. Of course the stuffing on top was my favourite bit.
It wasn't long before I was on the hunt to try to make the dressing that was used for it. I found this recipe on Stuffed at the Gill's. It's very authentic, easy to make and incredibly delicious.
Newfoundland Dressing (or stuffing) uses very simple ingredients, and one thing which characterizes it from other stuffings is the simplicity of it. Bread crumbs, onion, butter and copious amounts of a Maritime Herb called Summer Savoury. This is an herb that figures very prominently in any Maritime kitchen. You just cannot cope without it. When I lived in the U.K. I used to bring back packages of it back with me to the U.K. every time I visited home!
Usually it is cooked in a baking dish, rather than the bird itself. No holiday meal would be complete without this. My sister and I cook it all the year through as a side dish. A lot of people use stovetop for their stuffing needs, but I can honestly say that this is just as easy to make as stove top and it tastes a bazillion times better. I really hope that you will give it a go and that if you do, you enjoy it even half as much as we do. It's fabulous!
INGREDIENTS NEEDED
TO MAKE
🦃NEWFOUNDLAND DRESSING OR STUFFING🦃
This is really simple and uses everyday ingredients we all mostly have in our kitchens and larders.
- 2 cups (216g) coarse soft white bread crumbs (about 6 slices thick white bread)
- 1 to 2 TBS summer savoury (Depends on how herby you want it to be)
- 1 medium onion, peeled and finely chopped
- 6 TBS (85g) butter
- 1/4 cup (60ml) chicken stock
- salt and black pepper to taste
🦃INGREDIENTS NOTES🦃
Coarse Soft White Bread Crumbs
Fresh bread crumbs are what gives this dressing its wonderfully light texture. Use thick slices of soft white bread and pulse them briefly in a food processor. Day old bread works beautifully as well. You don't want the pieces to be too big.
Summer Savoury
Summer Savoury is the classic herb used in many Maritime stuffing and dressing recipes. It has a wonderfully earthy, peppery flavour that pairs perfectly with poultry. Use 1 TBS for a mild herb flavour, or 2 TBS if you are a devoted savoury lover. You may not be able to buy summer savoury everywhere, but a good substitution is dried thyme, which is the closest in flavour, but I would use a combination of dried thyme and poultry seasoning, but taste, taste, taste.
Onion
A finely chopped onion adds sweetness and depth. As it cooks in the butter, it softens and mellows bringing extra flavour to every bite.
Butter
Butter adds richness and helps carry the flavours of the herbs and onions thoughout the dressing. Don't be tempted to reduce the amount, as it is key to achieving that traditional homemade taste.
Chicken Stock
The chicken stock provides moisture and savoury flavour without making the dressing heavy or soggy. Add it gradually if you prefer a slightly drier texture.
Season to taste. The amount needed will often depend on how salty your chicken stock ism so its best to taste before adding too much salt.
🦃HOW TO MAKE NEWFOUNDLAND DRESSING🦃
This is probably one of the easiest dressing/stuffings you could every make.
- Combine the breadcrumbs and savoury in a bowl large enough to hold them. (You don't want to overcrowd it for proper mixing.)
- Melt the butter in a skillet over medium heat. Sauté the onions until softened without colouring. (Don't be in a rush.)
- Mix the onion and butter with the breadcrumbs, mixing everything well together. (If the mixture seems dry you can add the chicken stock.) (see notes)
- Taste and adjust seasoning as desired with salt and black pepper.
- Preheat the oven to 325*F/160*C/ gas mark 3. Pop the stuffing into a buttered casserole dish.
- Cover and bake for 20 minutes, until heated through.(You are not cooking it, just heating it through.)
🦃HINTS AND TIPS FOR SUCCESS🦃
Use fresh bread crumbs, not dried
Traditional Newfoundland dressing is made with soft, fresh bread crumbs. They absorb the buttery onion mixture beautifully and create a moist, fluffy texture that dried commercial crumbs simply can't match.
Don't skimp on the summer savory
Summer savoury is the signature flavour in Newfoundland dressing. If you're unfamiliar with it, start with 1 tablespoon, but if you grew up enjoying traditional Maritime meals, you'll likely prefer the full 2 tablespoons.
Cook the onions until softened
Take the time to gently cook the onions in the butter until they are soft and translucent. This mellows their flavour and distributes their sweetness throughout the dressing.
Add the stock gradually
Different breads absorb moisture differently. Add the stock a little at a time, mixing well, until the dressing is moist but not wet. It should hold together when pressed lightly.
Season thoroughly
Taste before adding salt. A few grinds of black pepper can really enhance the savour flavour though.
Give the flavours time to mingle
If possible, prepare the dressing an hour or two before baking or stuffing the bird. This allows for the flavours to blend together beautifully.
Bake separately for crispy edges
Many people prefer to bake the dressing in a buttered casserole dish rather than inside the bird. This gives you those delicious golden, crispy bits around the edges while still keeping the center soft and flavourful.
Don't overmix
Mix just until everything is evenly combined. Overmixing can compress the bread crumbs and result in a heavier texture.
Customize to your family's taste
While the classic version is wonderfully simple, some families add a pinch of poultry seasoning, celery, or even a bit of chopped parsley. The traditional Newfoundland version, however, lets the summer savoury be the star.
🦃FREQUENTLY ASKED QUESTIONS🦃
CAN THIS BE MADE AHEAD OF TIME?
Absolutely! This can be prepared several hours ahead or even the day before. Cover and refrigerate it until you are ready to bake or use it to stuff your bird.
WHATS THE DIFFERENCE BETWEEN DRESSING AND STUFFING?
Traditionally stuffing is cooked inside the bird, while dressing is baked separately in a casserole dish. The ingredients are often the same, and many people use the terms interchangeably.
CAN I USE DRIED BREAD CRUMBS INSTEAD OF FRESH?
Fresh breadcrumbs are what is highly recommended for the best texture and authentic flavour. If using dry, they may make the dressing denser and require additional liquid.
WHAT IF I CAN'T FIND SUMMER SAVOURY?
Summer Savoury is the hallmark flavour of traditional Newfoundland Dressing. If you can't find it, poultry seasoning can be substituted, but the flavour won't be quite the same. Check local bulk food shops, speciality shops or online retailers if it is unavailable in your area.
CAN THIS BE FROZEN?
Yes, once prepared the dressing can be frozen for up to three months Thaw overnight in the refrigerator overnight before baking or reheating.
CAN I COOK THIS INSIDE THE BIRD?
Yes, just be sure that the center of the stuffing reaches a safe temperature when the turkey is fully cooked. (165*F/74*C)
CAN I ADD CELERY, HERBS OR OTHER INGREDIENTS?
Of course! While traditional Newfoundland dressing is wonderfully simple, many families add celery, parsley, poultry seasoning or even a bit of garlic. Every family has their own treasured version.
🦃A FEW OTHER STUFFING RECIPES YOU MIGHT ENJOY🦃
If you are like me the stuffing is the favourite part of any meal. Here are a few other favourite recipes to enjoy! I've never met one I didn't enjoy!
MARY BERRY'S SAGE & ONION STUFFING - One reason I have fallen in love with this stuffing is because of the simplicity of its preparation. It takes relatively few ingredients and goes together very quickly. With plenty of onions, dried sage leaves and soft bread crumbs, this is one of my most beloved of stuffings. But then, Mary Berry. She can't do wrong.
MOM'S POTATO & BREAD STUFFING - This is another Maritime tradition. Mashed potatoes (without milk or butter) mixed together with bread crumbs, seasonings, herbs, and onion to make a delicious stuffing that is quite delicious. A bit stodgier than the usual stuffing because of the potato, but every bit as delicious!
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Yield: 2 1/2 cups
Newfoundland Dressing or Stuffing
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This is one of my favourite stuffings. It's easy to make and is so, so, so delicious.
Ingredients
- 2 cups (216g) coarse soft white bread crumbs (about 6 slices thick white bread)
- 1 to 2 TBS summer savoury (Depends on how herby you want it to be)
- 1 medium onion, peeled and finely chopped
- 6 TBS (85g) butter
- 1/4 cup (60ml) chicken stock
- salt and black pepper to taste
Instructions
- Combine the breadcrumbs and savoury in a bowl large enough to hold them.
- Melt the butter in a skillet over medium heat. Sauté the onions until softened without colouring.
- Mix the onion and butter with the breadcrumbs, mixing everything well together. (If the mixture seems dry you can add the chicken stock.)
- Taste and adjust seasoning as desired with salt and black pepper.
- Preheat the oven to 325*F/160*C/ gas mark 3. Pop the stuffing into a buttered casserole dish.
- Cover and bake for 20 minutes, until heated through.
Notes
If the dressing is going to be stuffed in a chicken or turkey you will not have to use the chicken stock as the juices from them will keep the dressing moist and delicious.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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