Ingredients
- 225 g pitted dates, chopped
- 250 ml boiling water
- 1 tsp baking soda
- 100 g unsalted butter, softened
- 150 ml Québec maple syrup
- 2 large eggs
- 175 g all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 125 ml heavy cream
- 80 ml Québec maple syrup
- 40 g unsalted butter
Method
- Heat the oven to 165 °C and butter an 20 cm square baking dish.
- Pour boiling water over dates and baking soda; rest 10 minutes, then mash lightly.
- Beat butter with 150 ml maple syrup and eggs; fold in flour, baking powder, salt, and dates.
- Bake 35–40 minutes, until firm in the center.
- Simmer cream, 80 ml maple syrup, and 40 g butter for 3 minutes; pour over warm portions.
Conversion and rationale
Original sweetener (classic version): 175 g dark brown sugar in the pudding and sauce
Conversion used: Replace 175 g brown sugar with 150 ml maple syrup in the pudding and use 80 ml syrup in the sauce; reduce no liquid because the dates provide structure. Bake at 165 °C instead of 180 °C.
Why Quebec maple syrup: Maple creates a naturally glossy, caramel-like sauce around the dates and keeps the pudding intensely moist. It offers a more distinctive regional flavor than ordinary brown sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →