sticky date and ginger pudding

Sticky date and ginger pudding

Name: Sticky date and ginger pudding
Total time: 1 h
Yield: Serves 6
Ingredients: butter for greasing; 200g dates pitted and chopped; 200ml milk; 1 tsp vanilla essence; 1 tsp bicarbonate of soda; 140g self-raising flour; 2 tsp ground ginger; 185g dark muscovado sugar; 85g butter; 2 eggs; 2 balls stem ginger chopped; 3 tbsp syrup from the stem ginger jar

Published: March 25, 2015 at 4:07 PM

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Serves 6

A little effort

Total time: 1 hr

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The ultimate winter warmer! Serve this gorgeously rich dessert with lashings of hot custard

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Alternatives

Complete the dish

Check out our sticky date and ginger pudding, then try our sticky toffee pudding and date and walnut cake

Ingredients

butter

for greasing
200g dates

pitted and chopped
200ml milk
1 tsp vanilla essence
1 tsp bicarbonate of soda
140g self-raising flour
2 tsp ground ginger
185g dark muscovado sugar
85g butter
2 eggs
2 balls stem ginger

chopped
3 tbsp syrup from the stem ginger jar

Method

step 1

Heat oven to 180c/fan 160c/gas 4. Butter a deep 2-litre oval baking dish. Tip chopped dates into a pan, pour over milk and bring to scalding point. remove from the heat, add vanilla essence and bicarbonate of soda, then leave to one side. sift self-raising flour and ground ginger into a bowl, then add 85g dark muscovado sugar, butter and eggs. whisk until thick. Fold in the date mixture and 2 chopped balls of stem ginger, then pour into the baking dish.
step 2

Sprinkle 100g dark muscovado sugar over the pudding batter, then drizzle 3 tbsp of syrup over from the stem ginger jar. pour 250ml boiling water over (do not stir), then bake for 40 minutes until the pudding is firm to the touch.

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