Save to your scrapbook
Sticky ginger & date pudding
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 10 - 12
225g butter, melted, plus extra for greasing
375g soft pitted dates
6 pieces stem ginger in syrup, drained and finely chopped, plus 6 tbsp of the syrup
1 tsp bicarbonate of soda
225g self-raising flour
1 tsp ground ginger
1 tsp ground cinnamon
175g dark muscovado sugar
6 British Blacktail Large Free Range Eggs, lightly beaten
1 tbsp black treacle
Christmas sparkly snow, to decorate (optional)
Caramel sauce (optional), see below
1. Preheat the oven to 170°C, gas mark 3. Grease a 3.5L Bundt tin or large ring mould (try the Nordic Ware Pine Forest Bundt Pan, from John Lewis) thoroughly with butter and flour (see cook’s tip). Place 200g of the dates and 100ml boiling water into a food processor and blend until smooth. Chop the remaining dates roughly and mix in together with the chopped stem ginger.
2. Place the bicarbonate of soda and flour in a large bowl with the ground spices and sugar and mix to combine. Add the butter, eggs,
black treacle and date mixture, then stir everything together to make a thick batter. Fold in the chopped dates and ginger.
3. Spoon into the prepared tin and bake for 45-50 minutes, until firm to the touch and an inserted skewer comes out clean. Leave to cool for 5 minutes then turn out onto a wire rack and drizzle the ginger syrup over
the warm cake.
4. Serve warm dusted with Christmas sparkly snow, a generous drizzle of caramel sauce (see below), if you wish, and either vanilla ice cream or single cream.
For the caramel sauce Place 150g unsalted butter into a saucepan with 150g light brown muscovado sugar, 150g golden syrup and 400ml single cream. Warm over a low heat until melted and the sugar has dissolved. Increase the heat and simmer for 10 minutes until thickened. Drizzle a little of the warm sauce over the cake, then serve, cut into wedges with cream and extra sauce on the side.
Cook’s tip To stop the cake sticking to the tin, generously brush the inside of the cake tin with melted butter. Chill in the fridge and, once set, repeat. Brush again with more butter, then dust with plain flour. Turn upside down and bang to release the excess flour.
Typical values per serving:
(for 10, plain) vegetarian
This recipe was first published in Tue Dec 08 12:46:12 GMT 2020.
Average user rating