- Prep Time
- 20 mins
- Total Time
- 3 h
- Serves
- Serves 12
Ingredients
- 0
- Pudding:
- 0
- 1 1/2
- Pitted Dates, chopped
- 375
- 1 1/2
- water
- 375
- 1/2
- salted butter, room temperature
- 125
- 1 cup
- dark brown sugar
- 250
- 3
- eggs
- 0
- 2
- All Purpose Flour
- 500
- 1
- baking powder
- 5
- 1/2
- baking soda
- 2
- 0
- Sauce:
- 0
- 1/2
- salted butter
- 125
- 1
- dark brown sugar
- 250
- 1/2
- whipping cream
- 125
Method
Step 1
Pudding: Pre-heat your slow cooker at high heat. Combine the dates and water in a saucepan, bring to a simmer, gently cooking for 10 minutes, until most of the liquid has been absorbed. Puree until smooth and set aside.
Step 2
Sift together the dry ingredients. Using a stand or electric mixer beat the butter and brown sugar until smooth. Add the eggs, one at a time mixing in between each addition. Mix in the dry ingredients until blended and then stir in the pureed dates.
Step 3
Transfer to a greased pudding dish and cover with a lid or foil. Set it in the slow cooker and add enough boiling water to come halfway up the sides of the dish. Cover and cook on high for 2 ½ to 3 hours, the pudding should be firm and spring back when gently touched.
Step 4
Meanwhile, prepare the sauce; melt the butter and brown sugar in a saucepan over medium heat, whisking until smooth. Cook, simmering for 3 to 4 minutes, slowly add the cream, reduce the heat and simmer the sauce for another 3 to 4 minutes. Remove from the heat and let cool.
Step 5
Once ready, transfer the pudding to a wire rack, prick all over the surface of the pudding with a fork and cover it with ½ cup (125 mL) of the caramel, allowing it to soak into the pudding. Invert the pudding, slice and serve with a spoonful of the remaining caramel sauce and a scoop of Sensations by Compliments Natural Vanilla Ice Cream.
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Nutritional Facts Per Serving
- Calories:
- 420
- Fat:
- 20 g
- Saturated Fat:
- 12 g
- Carbs:
- 56 g
- Fibre:
- 2 g
- Cholesterol:
- 100 mg
- Protein:
- 5 g
- Sodium:
- 220 mg
