Sticky Date & Ginger Pudding
This delightful Sticky Date and Ginger Pudding is a warm and comforting dessert that is perfect for any occasion. The rich and gooey texture of the pudding, combined with the warm spices of ginger, make this dish a true treat for the taste buds. Serve it with a dollop of vanilla ice cream or a drizzle of pouring cream for the ultimate indulgence. Whether you are enjoying it on a cozy night in or serving it up to impress your family and friends, this pudding is sure to be a hit!
— Constant Cookbook
Ingredients
- 85g butter , plus extra for greasing
- 200g Medjool dates , pitted and roughly chopped
- 200ml milk
- 1 tsp vanilla essence
- 1 tsp bicarbonate of soda
- 140g self-raising flour
- 2 tsp ground ginger
- 85g dark muscovado sugar
- 2 eggs , beaten
- 2 balls stem ginger , chopped
- 100g dark muscovado sugar
- 3 tbsp syrup , from the ginger jar
Instructions
- Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
- For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 480 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 82 grams carbohydrates
- Sugar Content: 62 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 1.15 milligram of sodium
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