Published Jan 07, 2010 in Pudding Recipes
This recipe was written on a lined index card, date unknown. Recipe is typed below along with a scanned copy.
Phoenix Date Pudding
Dissolve and pour in a baking pan:
1 1/2 c. br. sugar
1 1/2 c. warm water
Mix and pour over syrup:
7/8 c white sugar
1/2 c chopped dates
1/2 c chopped nuts
1 t vanilla
1 c flour
1 t B.P.
1/8 t salt
1 c milk
Bake 350 for 25″
Serve with whipped cream
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