Sticky date & ginger pudding

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1. 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.
2. 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.

Fairtrade sugar

Billington's, Co-op, Equal Exchange, Traidcraft and Whitworths all make a range of Fairtrade sugar. For this recipe, we used Traidcraft dark muscovado sugar, available in health food stores, wholefood shops, by mail order and online from Traidcraft at traidcraftshop.co.uk

Per serving

480 kcalories, protein 7g, carbohydrate 82g, fat 16 g, saturated fat 9g, fibre 2g, salt 1.15 g

Latest comments and suggestions

• Louise

  16 March 2008

  Louise rated and commented on this recipe

  

  This had mixed reviews in our house. I halved the amount of stem ginger and i was very glad I had. It was still on the spicy side and far too strong for my husband. The kids and I still had seconds though. It wasn't a disaster but I wouldn't do it again. It's an aquired taste. I you LOVE ginger i'd recommend it.

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• SUTTY

  23 August 2008

  SUTTY commented on this recipe

  This is a firm favourite in our house and with guests it has gone down a storm. My partner isnt really in to puddings but will actually have some of this which says something. I would agree with Louise on reducing the stem ginger for children but I dont think you need to love ginger to like this pud.

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• Emma

  27 August 2008

  Emma commented on this recipe

  This is a huge hit in our house! Although it is fair to say it is very gingery, it is not too spicy and my kids (6 and 9) love it! I've made this 3 times so far and it has turned out perfectly each time.

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• janet

  25 July 2009

  janet rated and commented on this recipe

  

  This is wonderful such a 'comfort' pudding. I disagree that you need to like ginger to enjoy this recipe,that's like saying you need to like vanilla to enjoy ice cream.

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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

FOR THE SAUCE

• 100g dark muscovado sugar
• 3 tbsp syrup , from the ginger jar

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 50 mins

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

FOR THE SAUCE

• 100g dark muscovado sugar
• 3 tbsp syrup , from the ginger jar

Per serving

480 kcalories, protein 7g, carbohydrate 82g, fat 16 g, saturated fat 9g, fibre 2g, salt 1.15 g

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