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Check out our sticky date and ginger pudding, then try our sticky toffee pudding and date and walnut cake

Ingredients

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

Method

  • 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.

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