Pouding chomeur with date syrup

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Three ramekins filled with pouding chomeur topped with vanilla ice cream, blueberries, and nuts. Accompanied by a small bowl of orange berries and scattered blueberries on a blue cloth. Oranges and a fork are in the foreground.

Pouding chomeur with date syrup

Our pouding chomeur with homemade date syrup is a healthier take on the traditional Quebec bread pudding. Sweetened with homemade Medjool date syrup, this sticky bread pudding is perfect with a serving of vanilla ice cream and some berries!

Course Dessert

Cuisine French, Quebec, Quebecois

Keyword pouding chomeur

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 295kcal

Author Ksenia Prints

Ingredients

Homemade Date Syrup (silan):

2 cups Natural Delights Medjool dates pitted
1 ½ - 2 cups water boiling hot
1 tablespoon flour

Gluten free pouding chomeur:

1 cup all-purpose flour
½ cup almond flour
2 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter or coconut oil
1 cup sugar
2 eggs
¾ cup milk or non dairy milk
1 teaspoon pure vanilla extract

For serving:

Additional chopped Medjool dates
Vanilla ice cream optional
Ground cheries and blueberries optional

Instructions

To make date syrup (silan):

Soak Medjool dates in 1 cup of boiling hot water for at least 1 hour. Transfer to a blender or food processor and blend (it’s ok if some chunks remain). Sieve date mixture through a nut bag or double cheesecloth placed over a strainer, getting as much liquid out as possible. Return date mixture to blender, add another cup of boiling hot water and blend again, and sieve through the nut bag or cheesecloth again. You should end up with about 1 ½ cups of date liquid. Save the pulp to use in smoothies, French toast or mix with oatmeal.
Transfer the date liquid to a saucepan, and bring to a boil. Lower heat to medium and continue boiling, stirring often, until it reaches the consistency of honey. Remove from heat - you should end up with about 1 cup of date syrup, and liquid will thicken further upon cooling.
See my blog post on homemade date honey syrup for more info: https://immigrantstable.com/homemade-date-syrup-silan/

To make healthy pouding chomeur:

When ready to bake, prepare a 9x12 casserole dish by coating it generously with butter or coconut oil. Preheat the oven to 375 F.
Reheat the date syrup and add 1 tablespoon of flour. Pour the syrup into the bottom of a prepared casserole dish. In a small bowl, mix gluten free flour, almond flour, baking powder and salt.
In a large bowl using a hand-held mixer or the bowl of a standing mixer, cream together sugar and butter (or coconut oil). You should reach a fluffy, cohesive consistency.
Add the eggs one at a time, continuing to beat the mixture as you do.
With the mixer working on low speed, add half the dry ingredients, then the milk and vanilla extract, and finish with the rest of the dry ingredients.
Pour the cake mixture atop the hot date syrup. Transfer gluten free pudding chomeur to the oven, and bake for 40-45 minutes, until the top is golden brown.
Serve gluten free pudding chomeur with more chopped dates, optional vanilla ice cream. Halved ground cherries and blueberries also work very well with it.

Nutrition