Slow Cooker Sticky Date Pudding

Ingredients:

Sticky Date Pudding

• 1.5 cups finely chopped pitted dates (about 220 g)
• 0.5 cups whole milk
• 0.5 tsp of soda
• 1 and 1/4 cups premium flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 1/4 teaspoon pumpkin pie spice mix
• 1 cup firmly packed light brown sugar
• 110 g unsalted butter, melted
• 2 large eggs
• Zest of 1 orange (about 1.5 tsp)
• Cooking spray

Caramel sauce

• 1 cup light brown sugar
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1/8 tsp freshly grated nutmeg
• Vanilla ice cream or whipped cream, for serving

Preparation:

1. Pudding:
   
   Combine the dates and milk in a small saucepan. Bring to a boil over medium heat and cook until the dates begin to soften, 3-4 minutes. Remove from heat and stir in the baking soda (it will foam slightly); set aside and let cool slightly.
2. In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until evenly combined; set aside.
3. In a large bowl, beat the butter with the sugar, eggs, and lemon zest until smooth. Stir in the date mixture until smooth. Add the flour mixture and knead into a smooth dough.
4. Line the bowl of a 6-quart slow cooker with a double layer of foil, pressing it gently into the corners, and spray thoroughly with cooking spray. Pour the batter onto the foil and turn the heat to low for 4 hours. Fold a double layer of paper towels and place them directly under the lid across the pan to absorb steam. Cover tightly. Cook until the center of the pie is set and a toothpick inserted into the center comes out clean. Let cool slightly, 15-20 minutes.
5. Sauce:
   
   While the date pudding is cooling, combine the sugar, cream, and butter in a small saucepan and bring to a boil over medium heat. Cook, stirring frequently, until smooth, about 5 minutes. Remove from heat and stir in the nutmeg.
6. Assembly:
   
   Using a skewer, poke holes in the cake and pour half the caramel sauce over it. Let it soak for a bit, then pour the remaining sauce over it. Let the date pudding cool for 10-15 minutes. Serve with ice cream or whipped cream.