Sticky date & ginger pudding

Sticky date & ginger pudding

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(17 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


  • 85g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g medjool dates, pitted and roughly chopped
  • 200ml milk



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

  • 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, questions and tips

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8th Nov, 2015
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.
8th Nov, 2015
Delicious! Everybody loved it, nice and gooey and great balance of flavours
9th Nov, 2014
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!
7th Sep, 2014
Forgot to pour the water over the batter and used light muscovado sugar and it was still delicious. Kids and adults loved it.
18th Apr, 2014
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!
21st Feb, 2014
Lovely and really easy to make.
27th Nov, 2012
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.
30th Sep, 2012
Lovely, warming, gooey pudding. Even the kids who "don't like dates OR ginger" came back for seconds :)
14th Feb, 2012
Forgot to rate.
14th Feb, 2012
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.


9th Oct, 2019
Is it possible to double this recipe - or up it by half?
17th Sep, 2019
Could I replace the milk and butter with dairy free alternatives?
goodfoodteam's picture
19th Sep, 2019
Thanks for your question. We haven't tested this with a dairy-free alternative and it will alter the fat content in the recipe which affects the moistness. It also adds a richness to the flavour. However, as long as the butter substitute is suitable for baking and the milk substitute isn't too strong in flavour and is unsweetened, it should work pretty well. If you decide to give it a go, let us know what you used and how it worked out. Alternatively, try one of these dairy-free recipes:
30th Dec, 2018
how far in advance of lunch can I make this? I hate last minute cooking, especially when I have 10 guests for lunch?
goodfoodteam's picture
31st Dec, 2018
Thanks for your question. You can cook in advance, then when ready to serve, cover with cling film and reheat in the microwave for around 5 - 8 mins on medium.
14th Jan, 2017
Do you weigh the dates after they were pitted?
goodfoodteam's picture
16th Jan, 2017
Thanks for your question. No, you use 200g dates, then remove the stones and roughly chop.
veenessie's picture
19th Apr, 2015
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.
18th Apr, 2014
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
18th Apr, 2014
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.
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