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Sticky ginger and date pudding
Serves 8 | prep 25 mins | total time
Sticky ginger and date pudding
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Serves 8 | prep 25 mins | total time
Rate
Nutritional information (per serving)
Calories
547Kcal
Fat
25gr
Saturates
15gr
Carbs
68gr
Sugars
49gr
Fibre
2gr
Protein
5gr
Salt
0.7gr
Ingredients
- 1 x 200g pack fresh Medjool dates, pitted
- 5 tbsp brandy
- 75g softened butter, plus extra for greasing
- 100g dark muscovado sugar
- 2 tbsp black treacle
- 2 medium eggs
- 175g plain flour
- 2 tsp ground ginger
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 150ml orange juice, warmed
For the stem ginger and brandy sauce
- 175g stem ginger, roughly chopped
- 2 tbsp stem ginger syrup, from the jar
- 1 tbsp brandy
- 75g dark muscovado sugar
- 50g butter
- 150ml double cream, plus extra to serve
Step by step
- For the pudding, cut the fresh dates into pieces the size of plump raisins. Put them into a small pan with the brandy; warm gently for 5 minutes on the lowest heat. Set aside.
- Preheat the oven to 180°C, fan 160°C, gas 4. Butter and base-line a 1.2-litre nonstick metal pudding bowl or ovenproof pudding basin.
- Cream the butter, sugar and black treacle together in a bowl for 3 minutes until slightly fluffy. Beat in the eggs, one at a time, adding 1 tablespoon of the flour with each egg. Sift the remaining flour with the ground ginger, baking powder, bicarbonate of soda and a pinch of salt. Beat this into the creamed mixture alternately with the warmed orange juice, until the mixture is smooth, then stir in the boozy dates.
- Spoon into the prepared pudding basin and bake for 50 minutes, until a skewer pushed into the centre comes away clean.
This is a lighter alternative to a traditional Christmas pudding, drizzled with a warming stem ginger sauce. You can also make 8 mini puddings if you prefer, baked in ovenproof mini pudding pots for 25 minutes. Reheat the thawed mini puddings in the microwave in batches of 4 on a plate, and covered with clingfilm, for 2 minutes on full power.