She Strengthens

Warm Comforts for the Holiday Season

As the holiday season approaches, our kitchens are filled with the aromas of traditional treats and desserts. But what about those busy days when our ovens are already overflowing with savory delights? That’s where this show-stopping slow cooker dessert comes in – a game-changer for holiday entertaining.

Pumpkin Date Pudding: A Masterpiece of Flavor and Convenience

This indulgent slow cooker dessert is a masterpiece of flavor and convenience, perfect for impressing your guests without sacrificing precious oven space. The star of the show is the sticky, caramel-like dates, which add natural sweetness and depth to the dish. A velvety butterscotch sauce takes it to new heights, making it an unforgettable treat for your loved ones.

A Recipe Born from Friendship and Tradition

This recipe comes from the esteemed cookbook writer Peggy Fallon, a dear friend who has shared her culinary expertise with us. With its rich flavors and effortless preparation, it’s no wonder this pudding has become a staple in many households.

Gather ‘Round for a Tasty Treat

Yield: 8-10 servings

Ingredients:

• 1/2 pound pitted dates
• 1 tablespoon unsalted butter, softened
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• One 15-ounce can pumpkin puree
• 1 1/2 cups firmly packed dark brown sugar
• 1/2 cup vegetable oil or canola oil
• 1 1/2 teaspoons grated orange zest
• 1 1/2 teaspoons pure vanilla extract
• 1 recipe Spirited Butterscotch Sauce and/or sweetened whipped cream, for serving

Slow Cooker Magic

Using lightly oiled kitchen scissors, cut each date into 3 or 4 pieces; set aside. Select a 2 1/2-quart pudding mold with a lid, ceramic soufflé dish, heatproof bowl, small slow cooker crock, or other ceramic baking dish, that fits comfortably inside your crock with at least 1 inch of clearance all around to allow steam to circulate freely.

A Harmonious Blend of Flavors

Generously coat the inside of the mold and lid or baking dish with the softened butter. In a medium-size bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and nutmeg. In a large bowl, whisk the eggs until lightly beaten. Whisk in the pumpkin puree, brown sugar, oil, orange zest, and vanilla extract. Stir in the dates. Gradually stir in the flour mixture just until blended.

The Finishing Touches

Scrape the batter into the prepared mold, smoothing the top with a rubber spatula. If using a dish without a cover, cover the dish tightly with a double layer of aluminum foil; tie a string around the rim of the bowl to hold the foil in place. Gently lower the mold into the crock. Carefully add hot water until it comes up to about 2 inches high on the side of the mold. Place the lid on the slow cooker and cook on HIGH for 3 to 3 1/2 hours, taking care not to let the water boil off; add a bit more hot water if needed.

Savor the Moment

Check the pudding; it should feel set to the touch, yet slightly moist. A cake tester inserted into the center should come out clean. Leave the mold in the cooker, uncovered, for 10 minutes to cool slightly, then carefully remove the mold to a rack. Remove the cover or foil from the mold. Allow the pudding to cool for 10 minutes, then turn it upside down onto the rack to let the pudding slide out. Serve slightly warm or at room temperature, cut into wedges and topped with the butterscotch sauce and/or whipped cream. Store leftovers, wrapped in plastic, in the refrigerator for up to 3 days.