Sticky date & ginger pudding

Sticky date & ginger pudding

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(17 ratings)

Prep: 20 mins Cook: 50 mins

Easy

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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Ingredients

  • 85g butter, plus extra for greasing
    Butter

    Butter

    butt-err

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

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

    Milk

    mill-k

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

  • 1 tsp vanilla essence
    Vanilla

    Vanilla

    van-ill-ah

    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
    Eggs

    Egg

    egg

    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

Method

  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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tigerfood
21st Feb, 2011
5.05
Just right with the Ginger and Medjool dates and custard, making another one today it was excellent.
gervais
25th Jul, 2009
5.05
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
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.
davidsutcliffe
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.
nuffinbuttrouble
16th Mar, 2008
3.05
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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