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Cooking With Wine - Tipsy Date Pudding


Welcome to our blog series on cooking with wine in which we continue our culinary adventure with a recipe for Tipsy Date Pudding. This dessert is sure to soothe your soul.

Before we begin, there’s one thing that we find really handy and that’s to know a few things up front. First, how long will it take to prep, cook, set aside, refrigerate, etc. before it’s ready to eat? Second, how many people will it serve? Lastly, the grocery list.


Nice to know details

As a general rule, allow for:

  • 25 minutes preparation
  • 45 minutes baking
  • 25 minutes set aside/let rest
  • 25 minutes stovetop cooking
  • Serves 6 people


Grocery List

  • Medjool dates (8 ounces pitted)
  • Full bodied red wine (1 bottle)
  • Baking soda (1 teaspoon)
  • Butter (1 cup)
  • Granulated sugar (3/4 cup)
  • Eggs (2)
  • All-purpose flour (1 cup)
  • Baking powder (1 teaspoon)
  • Whipping cream (1 cup)
  • Brown sugar (1 1/2 cups)
  • Ice cream (3 cups)
  • Rolled wafer cookies (6)


Make the pudding

  • Preheat the oven to 350 degrees Fahrenheit
  • Place 8 ounces of pitted dates and 1 and 1/2 cups of wine in a saucepan
  • Cook over medium high heat and bring to a boil
  • Stir in 1 teaspoon of baking soda and remove from heat
  • Set aside for 15 minutes
  • Place the mixture in a food processor
  • Blend and set aside
  • Place 1/4 cup of butter and 3/4 cup of granulated sugar in a mixing bowl
  • Mix on a slow speed until it is smooth
  • Add 2 eggs, 1 cup of flour and 1 teaspoon of baking powder
  • Mix well
  • With a wooden spoon, fold in the date mixture until it is well combined
  • Transfer the batter to 6 small well-greased ramekins
  • Bake for 45 minutes or until a toothpick comes out clean
  • Let rest for 5 minutes


Prepare the sauce

  • Place 1 cup of whipping cream, 1 and 1/2 cups of brown sugar and 3/4 cup of butter in a medium saucepan
  • Cook over medium high heat until it starts to boil
  • Reduce heat to simmer and stir frequently for 10 minutes



  • Remove each pudding from the ramekin an place upside down on individual serving plates
  • Top each one with 1/2 cup of ice cream
  • Garnish with a rolled wafer cookie (Pirouline Swirl)
  • Pour sauce over top and serve immediately



We recommend serving this delicious dessert with the remaining full bodied red wine. It’s always best to serve the same wine used during cooking. This helps to enhance both the flavours in the dish and also the wine.



  • You can substitute the full bodied red wine with a premium port-style dessert wine – it will make a richer pudding
  • You can add whipped cream and mint sprigs as garnishes


We hope you enjoy this Cooking With Wine – Tipsy Date Pudding

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