Makes 8 serves
What you’ll need
- 400g dates
- 160g plain flour
- 150g brown sugar
- 30g white sugar
- 60g butter, room temperature
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup boiling water
- 2 eggs
For the caramel sauce
- 360g heavy cream
- 150g brown sugar
- 84g butter, cold cut into cubes
To serve
- Vanilla ice-cream
Method
1. Pit the dates and cut into small pieces. Place them in a bowl and add the baking soda and boiling hot water. Mix well and set side aside to soften.
2. Place the room temperature butter and the brown and white sugar in a large bowl and whisk until well combined.
3. Add the eggs and whisk again until doubled in size. Fold in the softened date mixture and the flour and baking powder. Be careful not to over mix.
4. Butter the slow cooker generously and fill it with the pudding mixture.
5. Cook on low for 4 hours.
6. To make the caramel, add the brown sugar and cubed butter to a saucepan over medium heat and continue to stir until melted.
7. Add the cream and continue to cook for 5 minutes. The sauce will thicken as it cools.
8. Once the pudding is cooked, and still warm, prick holes in the pudding and pour half the caramel mixture on top. Allow to cool slightly before serving with extra sauce on the side and a scoop of vanilla ice-cream.
Why use a slow cooker?
Slow cookers are the perfect life hack during winter. They’re beginner chef friendly, you can cook both mains and desserts in them, and they’re energy efficient. In fact, they use a little more energy than a traditional light bulb. So, you can have something slow cooking all day while you work – saving your energy and energy at home.
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