Sticky date & ginger pudding

Sticky date & ginger pudding

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(11 ratings)

Prep: 20 mins Cook: 50 mins


Serves 6
The perfect pud - warming, comforting, rich, and easy. Serve with lots of custard.

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal480
  • fat16g
  • saturates9g
  • carbs82g
  • sugars62g
  • fibre2g
  • protein7g
  • salt1.15g
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  • 85g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g Medjool date, pitted and roughly chopped
  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp vanilla essence



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 140g self-raising flour
  • 2 tsp ground ginger
  • 85g dark muscovado sugar
  • 2 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 balls stem ginger, chopped

For the sauce

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


  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.

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Comments (15)

drunkdunk's picture

Made this for our annual firework party, it was a huge success . Served it with custard, everyone loved it. Made the mixture in advance as we had a lot in the oven, once the main course was out of the oven I poured the boiling water on and put it in the oven (I was a bit worried as I had made it about 2 hours earlier) it came out fine. Well worth a try.

ellie6's picture

Delicious! Everybody loved it, nice and gooey and great balance of flavours's picture

Loved it - I made this for a friends party and out of all the puddings this disappeared first! It doesn't look very appealing but don't let that put you off - I added a lot more ginger (doubled the stem ginger) but I love ginger!

joanneflynn's picture

Forgot to pour the water over the batter and used light muscovado sugar and it was still delicious. Kids and adults loved it.'s picture

I had a pudding very similar to this at Calke Abbey and fell in love - this one is the closest I've found to that delicious experience and with a few minor tweaks (see tips) it's now a big favourite at our house! I'm going to try adding some rum to the date mixture so maybe it will get even better!

llipparoni's picture

Lovely and really easy to make.

agentpunk's picture

Great recipe, went down a treat. I'm not sure why anyone would think there is too much ginger in it, I thought it could've done with a bit more. I do like a bit of spice though.

sofabummum's picture

Lovely, warming, gooey pudding.
Even the kids who "don't like dates OR ginger" came back for seconds :)

watchstrap's picture

Forgot to rate.

watchstrap's picture

We didn't think this was too gingery, but maybe we just like ginger. This was enjoyed by the whole family, plus the acid test - the child that came to tea. Perfect for a cold, winter day.

tigerfood's picture

Just right with the Ginger and Medjool dates and custard, making another one today it was excellent.

gervais's picture

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.

emmabryce2's picture

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.

davidsutcliffe's picture

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.

nuffinbuttrouble's picture

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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Tips (3)

veenessie's picture

I made the receipe up to the point of adding the boiling water. I then left the batter in the fridge until I was ready to cook it. Had no problems, just left it to come up to room temperature before pouring on the water.'s picture

Instead of the stem ginger I substituted with an extra tsp of ground ginger and used golden syrup on top - you keep the warmth factor and the syrup adds an extra richness's picture

I used regular dates as they're so much more affordable and it worked fine - just need to chop them small so that they 'melt' easier with the milk.