Recipe

Ginger sticky date pudding

Adding ginger brings a hint of spicy heat to a classic sticky date pudding.

  • 15 mins preparation
  • 50 mins cooking
  • Serves 8
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Ginger sticky date pudding

Ingredients

Ginger sticky date pudding
  • 1 cup (140g) seeded dried dates
  • 1/4 cup (55g) glace ginger
  • 1 teaspoon bicarbonate of soda
  • 1 cup (250ml) boiling water
  • 50 gram butter, chopped
  • 1/2 cup (110g) firmly packed brown sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 1 teaspoon ground ginger
Butterscotch sauce
  • 300 millilitre cream
  • 3/4 cup (165g) firmly packed brown sugar
  • 75 gram butter, chopped

Method

Ginger sticky date pudding
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease deep 20cm-round cake pan; line base with baking paper.
  • 2
    Combine dates, ginger, soda and the water in food processor; stand 5 minutes then add butter and sugar. Process until mixture is almost smooth. Add eggs, flour and ginger; process until combined.
  • 3
    Pour mixture into pan; bake for about 45 minutes. Stand for 10 minutes before turning onto serving plate.
  • 4
    Meanwhile, make sauce: Stir ingredients in medium saucepan over low heat until sauce is smooth.
  • 5
    Serve pudding warm with sauce.

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