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Sticky date & ginger pudding

Sticky date & ginger pudding

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Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal480
fat16g
saturates9g
carbs82g
sugars62g
fibre2g
protein7g
low insalt1.15g
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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 egg , beaten
  • 2 balls stem ginger , chopped

For the sauce

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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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

Goes well with

Recipe from March 2007, March 2007

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Overall rating

Rating: 5 out of 5.19 ratings
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