sticky date and ginger pudding

Sticky date and ginger pudding

  • serves 6
  • A little effort

The ultimate winter warmer! Serve this gorgeously rich dessert with lashings of hot custard



  • butter for greasing
  • dates 200g, pitted and chopped
  • milk 200ml
  • vanilla essence 1 tsp
  • bicarbonate of soda 1 tsp
  • self-raising flour 140g
  • ground ginger 2 tsp
  • dark muscovado sugar 185g 
  • butter 85g
  • eggs 2
  • stem ginger 2 balls, chopped
  • syrup from the stem ginger jar 3 tbsp


  • Step 1

    Heat oven to 180c/fan 160c/gas 4. Butter a deep 2-litre oval baking dish. Tip chopped dates into a pan, pour over  milk and bring to scalding point. remove from the heat, add vanilla essence and bicarbonate of soda, then leave to one side. sift self-raising flour and ground ginger into a bowl, then add 85g dark muscovado sugar, butter and eggs. whisk until thick. Fold in the date mixture and 2 chopped balls of stem ginger, then pour into the baking dish.

  • Step 2

    Sprinkle 100g dark muscovado sugar over the pudding batter, then drizzle 3 tbsp of syrup over from the stem ginger jar. pour 250ml boiling water over (do not stir), then bake for 40 minutes until the pudding is firm to the touch.