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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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
- 1Preheat oven to 200°C (180°C fan-forced). Grease deep 20cm-round cake pan; line base with baking paper.
- 2Combine 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.
- 3Pour mixture into pan; bake for about 45 minutes. Stand for 10 minutes before turning onto serving plate.
- 4Meanwhile, make sauce: Stir ingredients in medium saucepan over low heat until sauce is smooth.
- 5Serve pudding warm with sauce.