Caramelized Date and Vanilla Bean Pudding

Dates – 340g chopped (2 ½ cups)
Baking soda – 2 tsp2
Hot water – 591ml (2 ½ cups)
Butter – 113g melted (1/2 cup)
Brown sugar – 113g (1/2 cup)
Vanilla extract – 2 tsp
Whole eggs – 2
All purpose flour – 400g (3 cups)
Baking powder – 1 ½ tsp

1.Combine dates, baking soda and hot water. Allow dates to soften, about 30 minutes.
2.Combine butter, brown sugar and vanilla add the eggs one at a time.
3.In a separate bowl, combine flour and baking powder.
4.Add date mixture to the sugar/egg mixture then fold the dry ingredients into the wet.
5.Grease the serving vessel with butter and fill three-quarters with batter. Bake at 325 degrees F for about 25 minutes, until cake is set.
6.Remove from oven and top with caramel sauce and allow it to permeate cake while cooling.


Brown sugar – 800g (4 cups)
Butter – 454g (2 cups)
35% cream – 500ml (2 cups)
Forty Creek Whiskey – 100ml (1/2 cup)

Combine brown sugar, butter, and cream. Bring to boil and simmer for 20 minutes. Finish with 100ml of Forty Creek Whiskey.

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