We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Sticky ginger and date pudding
Serves: 8
Prep time: 25 minsTotal time: 
TO FREEZE: Remove the pudding from the oven and leave to cool on a wire rack. Carefully turn out of the basin, wrap in clingfilm and then put in a freezer bag. Freeze for up to 1 month.TO THAW: Remove the pudding from the freezer and leave it to thaw at r
Sticky ginger and date pudding
Serves: 8
Prep time: 25 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
547Kcal
Fat
25gr
Saturates
15gr
Carbs
68gr
Sugars
49gr
Fibre
2gr
Protein
5gr
Salt
0.7gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
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.
Chef quote
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.