Sticky date and ginger pudding
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- butterfor greasing
- 200g datespitted 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 gingerchopped
- 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.
