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Sticky date and toffee pudding
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75g salted butter, plus extra for greasing
125ml whole milk
1 large egg
1 tsp vanilla extract
290g dark brown soft sugar
175g self-raising flour
1 tsp ground ginger
180g medjool dates, stoned and chopped
100g pecans, chopped
3 balls stem ginger, finely chopped, plus 3 tbsp syrup
1. Preheat the oven to 190˚C, gas mark 5. Grease a medium square ovenproof tin (about 21cm x 21cm). Combine the milk, egg and vanilla extract in a measuring jug. Melt 50g butter and add this to the jug. Boil a kettle so the water is ready.
2. Mix 90g dark brown sugar with the flour, ground ginger and a pinch of salt in a large mixing bowl. Pour the milk mixture into the flour bowl and begin to combine with a wooden spoon. Add the dates, pecans, chopped stem ginger and ginger syrup to the bowl and fold in briefly until smooth. Spoon into the prepared tin, spreading the mixture out.
3. Scatter the batter with the remaining 200g sugar and dot with the remaining 25g butter. Carefully pour 400ml boiling water all over the top and slide the tin into the oven. Don’t be concerned about how it looks! Bake for about 50-60 minutes, until risen and springy to the touch. Set aside to rest for 5 minutes before serving with crème fraîche or vanilla or butterscotch ice cream, if liked.
This recipe first appeared in the Harvest section of Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in Wed Nov 01 12:42:41 GMT 2017.