Sticky date & ginger pudding

Sticky date & ginger pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
21st Feb, 2011
Just right with the Ginger and Medjool dates and custard, making another one today it was excellent.
25th Jul, 2009
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.
27th Aug, 2008
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.
23rd Aug, 2008
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.
16th Mar, 2008
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?