- 1/2 cup (125 mL) butter, softened
- 1/2 cup (125 mL) packed brown sugar
- 1 tsp (5 mL) vanilla
- 11/4 cups (300 mL) Five Roses All Purpose Flour
- 11/2 tsp (7 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) nutmeg
- Pinch salt
- 3/4 cup (175 mL) chopped dates
- 1/2 cup (125 mL) milk
- 3 egg whites
- 2 tbsp butter
- 1/2 cup raw or brown sugar
- 1/4 cup cream
- 1 tbsp corn syrup
- 1 tbsp raw honey
Beat butter with sugar until light and fluffy. Stir in vanilla. Combine flour, baking powder, baking soda, nutmeg and salt; stir in dates. Add to butter mixture alternately with milk, beating well after each addition.
Beat egg whites until stiff peaks form. Stir a dollop of the egg whites into the batter; gently fold in remaining whites until batter is only slightly streaky.
Scrape batter into eight 1/2 cup (125 mL) buttered ovenproof custard cups (filling two thirds full) or a well buttered 6-cups (1.5 L) heat-proof bowl. Cover cups with buttered foil.
Place puddings in roasting pan or Dutch oven; pour in enough boiling water to come halfway up sides of cups.
Bake in 350 ºF (180 ºC) oven for 30 to 35 minutes (or 50 to 55 minutes for large pudding) or until firm and a tester inserted in centre comes out clean.
Turn out puddings and poke deeply all over with the tip of a chopstick. Pour enough sauce over pudding to fill holes completely.
Serve warm with additional sauce and ice cream, if desired.
Melt butter in a small saucepan. Stir in brown sugar, honey, cream and corn syrup. Cook and stir, over low heat, until mixture just comes to a boil. Cool slightly. Serve warm.
Makes about 1 1/2 cups.