Method

1. In small saucepan, combine chopped dates and water. Bring to a simmer and cook for about 3 minutes, to soften the dates.
2. Remove pan from heat and stir in baking soda. Mix well. (Mixture will foam.) Let mixture cool, about 20 minutes.
3. Meanwhile, measure flours, wheat germs, baking powder and salt into a large bowl.
4. In a separate large bowl, beat together canola oil, brown sugar and eggs, until light and fluffy. Mix in date mixture until combined. Add flour mixture and beat just until ingredients are combined.
5. Grease and lightly flour eight 4 inch (10 cm) ramekins. Divide mixture into ramekins. Place a kitchen towel on the bottom of a large roasting pan and place ramekins on towel. Pour boiling water into the roasting pan to reach halfway up the sides of the ramekins. Cover roasting pan with foil.
6. Bake at 350 degrees F/180 degrees C for 10 minutes and then remove the foil. Continue to bake the puddings for 40-50 minutes or until a toothpick inserted into the centre of the puddings comes out clean.
7. Remove ramekins from water bath and place on a wire rack to cool.
8. Serve puddings with vanilla ice cream and caramel sauce.

In a deep dish (1.5 L)

1. This dessert can also be made in a mold or even a medium size oven safe mixing bowl. Following the directions until batter gets placed into the ramekins.
2. Spoon the mixture into an oiled oven safe bowl and smooth top. Cover with an oiled sheet of foil, oil side down. Place the bowl into a deep rasting pan and place on oven rack. Pour boiling water into the roasting pan to come 2 inches up the side of the bowl.
3. Bake at 350 degrees F/180 degrees C for 2 hours, removing foil for the last 10-15 minutes.
4. Remove from water bath and cool on wire rack.
5. To serve, spoon into dessert dishes.