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    Sticky ginger & date pudding

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    Sticky ginger & date pudding

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes to 50 minutes
    • Total time: 1 hour 5 minutes to 1 hour 10 minutes 60 minutes 10 minutes

    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.

    Your recipe note

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    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.


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    4 stars