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Pouding Chomeur with Date Syrup and Chopped Fruits Recipe

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4.4 from 4 reviews

A deliciously rich and comforting gluten-free Pouding Chomeur made with natural date syrup, almond flour, and a fluffy cake topping. This traditional Canadian dessert is elevated with Medjool dates and can be served warm with optional vanilla ice cream and fresh berries for an irresistible treat.

Ingredients

Date Syrup

  • 2 cups Natural Delights Medjool dates (pitted)
  • 1 1/2 - 2 cups boiling hot water
  • 1 tablespoon flour

Cake Batter

  • 1 cup all-purpose gluten free flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter or coconut oil
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup milk or non-dairy milk
  • 1 teaspoon pure vanilla extract

To Serve

  • Additional chopped Medjool dates
  • Vanilla ice cream (optional)
  • Ground cherries and blueberries (optional)

Instructions

  1. Make Date Syrup: Soak the pitted Medjool dates in 1 cup of boiling hot water for at least 1 hour to soften. Transfer to a blender or food processor and blend until smooth, allowing some chunks to remain. Sieve through a nut bag or double cheesecloth over a strainer, extracting as much liquid as possible.
  2. Extract More Liquid: Return the blended date mixture to the blender, add another cup of boiling hot water, blend again, and strain once more through the nut bag or cheesecloth. You should yield approximately 1 ½ cups of date liquid. Save the leftover pulp for smoothies, oatmeal, or French toast.
  3. Reduce the Syrup: Pour the filtered date liquid into a saucepan and bring to a boil. Reduce heat to medium and simmer, stirring frequently, until the liquid thickens to the consistency of honey. Remove from heat — you will have about 1 cup of thickened date syrup, which will further thicken as it cools.
  4. Prepare Baking Dish and Oven: Preheat your oven to 375°F (190°C). Generously butter or oil a 9x12-inch casserole dish with unsalted butter or coconut oil.
  5. Add Flour to Syrup: Reheat the prepared date syrup gently and stir in 1 tablespoon of flour to help thicken it further. Pour this hot syrup evenly into the bottom of the prepared casserole dish.
  6. Mix Dry Ingredients: In a small bowl, whisk together gluten-free all-purpose flour, almond flour, baking powder, and salt.
  7. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the sugar and butter (or coconut oil) until the mixture is fluffy and well combined.
  8. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  9. Combine Batter: With the mixer on low speed, gradually add half the dry ingredients to the wet mixture, followed by the milk and vanilla extract. Finish by mixing in the remaining dry ingredients until smooth.
  10. Assemble and Bake: Pour the prepared cake batter over the hot date syrup in the casserole dish, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
  11. Serve: Spoon portions of the pudding chomeur onto plates and top with additional chopped Medjool dates. Optionally, serve with vanilla ice cream and fresh ground cherries or blueberries for added flavor and freshness.

Notes

  • The leftover date pulp is excellent for smoothies, oatmeal, or French toast.
  • You can substitute coconut oil for butter to make this recipe dairy-free and vegan-friendly.
  • For a sweeter dessert, serve warm with vanilla ice cream.
  • Ground cherries and blueberries add a nice fresh contrast when served alongside.
  • Make sure to use gluten-free all-purpose flour if avoiding gluten.

Find it online: https://recipefeastful.com/pouding-chomeur-with-date-syrup-and-chopped-fruits-recipe/