Before I get to the description and recipe for this British-with-an-Italian-twist sweet, we must take a minute to talk about the word “pudding”.

I remember being quite confused hearing my friend, a lovely English lady whom I was visiting in Hampshire, ask her cat if he was ready for his pudding. Pudding for a cat?  I must have misunderstood.  My friend explained that in this context pudding simply meant a mid-afternoon treat. Not literally what I thought of as a pudding.  An English pudding, in a general sense, can also refer to an after dinner desert. Dinner is over, bring on the pudding! Again, not what we Americans think of as pudding (a milk-based custard that definitely requires a spoon), but any type of a sweet desert.   Ok, I thought that I was beginning to understand (maybe).

If only it were that simple. But it’s not, because there is also a more specific meaning to the word pudding, British style. Historically, pudding is a steamed concoction which can be either sweet or savory.  At least it was originally steamed.  These days it might just as easily be baked. The one I am most familiar with is Sticky Toffee Pudding. Though as an American I would describe that as a type of very moist, very sweet cake with a sauce on top. 

As for an Italian equivalent of a British steamed pudding, I am not aware of one.  There are wonderful custard based Italian desserts (budino, zuppa inglese, tiramisu) but these are neither steamed nor baked and so are a different thing entirely.

This leads me to my British-with-an-Italian-twist sweet.  I first had this at an American friend’s home in Lucca.  She referred to it as Date Pudding, the name given in the recipe from the King Arthur Baking Company.  For just a bit more confusion – King Arthur sounds like it should be a British company, but it is actually an American flour producer.  And yet…. pudding.   What she served was a wonderful, not too sweet, very moist, slightly sticky cake. No jiggly American style pudding in sight. 

 My friend had tinkered with the recipe some, substituting a whole grain flour for the King Arthur white and decreasing the sugar to make a healthier version.  Whether it was called pudding or cake it was delicious.

Because I had been experimenting with Italian farina di castagna (chestnut flour), I decided to try the recipe using half chestnut and half white flour.  Like my friend I decreased the sugar by 25% and I upped the spices a bit.  The chestnut flour added an extra dimension of nuttiness to the flavor, and added the Italian twist. The original recipe called for baking the “pudding” in a square pan, but I tried it in a loaf pan with a slight increase in baking time which worked great. I liked being able to turn it out of the loaf pan and slice it for serving

 I made this recently for a morning coffee with a friend in New Mexico.  I could not find any chestnut flour in my local stores, so substituted all white flour.  I missed the nuttiness of the chestnut flour a bit, but it was still delicious and made for a very nice mid-morning coffee treat. It seems the type of flour is quite flexible with this recipe (shh… don’t tell King Arthur, he might not be pleased).

Here’s my version of the recipe, which I will call Date Loaf rather than pudding. A big thanks to King Arthur for the original and my friend in Lucca for introducing me to this treat.

 Date Loaf Recipe

1 cup pitted dates, chopped (be sure to use unsweetened dates, not the kind dipped in glucose syrup)

¾ cup sugar

1 Tablespoon butter (omit for a vegan version)

1 ½ teaspoons baking soda

¼ teaspoon salt

1 teaspoon cinnamon

½ rounded teaspoon ground ginger

1 cup boiling water

½ cup finely chopped walnuts

1 1/3 cups flour (half chestnut, half white is my go to blend)

 Preheat oven to 350 degrees. Butter a loaf pan and line the bottom with parchment paper.

Chop the dates and add the sugar, butter, baking soda, salt, cinnamon and ginger.

Pour 1 cup of boiling water over the date mixture.   Let cool to room temperature.

Stir in the flour and the nuts. The batter will be wet.

Put the batter into the prepared loaf pan (it’s ok to lick the spoon since there are no raw eggs in the batter; taste and add more ginger if you want!)

Bake for 30 minutes until set but moist.   A toothpick will come out sticky but without any wet batter clinging. (Baking time may be longer if using a long, narrow European loaf pan rather than a wider US style loaf pan and shorter for an 8x8 square pan).

Cool in pan on a rack x 10 minutes.  Turn out of loaf pan and remove parchment paper.

Serve warm or at room temperature. The loaf slices best with a serrated knife.

 The date loaf is tasty served plain for a coffee or a tea gathering. It works well as a dessert too, just top with a small scoop of vanilla ice cream or a dollop of whipped cream. Leftovers keep in the fridge for a few days.