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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.

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