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Sticky caramel pudding with ginger custard recipe
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Indulge in a decadent caramel pudding paired perfectly with warm ginger custard. Perfect for winter cravings!
Ingredients:
  • 235g (1 1/2 cups) dried whole pitted dates
  • 2.50 gm bicarbonate of soda
  • 200g (1 cup, firmly packed) brown sugar
  • 180g butter, at room temperature, plus extra, melted, to grease
  • 3 eggs, at room temperature
  • 225g (1 1/2 cups) self-raising flour, plus extra, to dust
  • 1.25 gm mixed spice
  • 1/4 tsp ground cloves
  • 155g (3/4 cup) caster sugar
  • 80ml (1/3 cup) thickened cream
  • 100g walnut kernels
  • 8 egg yolks, at room temperature
  • 100g (1 ⁄2 cup) caster sugar
  • 500ml (2 cups) milk
  • 500ml (2 cups) thickened cream
  • 2-60.00 ml finely grated fresh ginger
Instructions:
  • In a small saucepan, combine dates and 375ml (11⁄2 cups) water. Bring to a boil, then remove from heat and stir in the bicarb. Let it cool for 15 minutes.
  • Preheat the oven to 180ºC/160ºC fan forced. Grease a 22cm bundt pan with extra melted butter and dust lightly with flour for coating.
  • In a bowl, use electric beaters to cream together brown sugar and 100g butter until pale and creamy. Incorporate eggs one at a time until just mixed. Sift in flour, mixed spice, and cloves. Fold in date mixture until just combined. Pour into the prepared pan, smooth the surface, and bake for 40 minutes or until a skewer comes out clean.
  • While the caster sugar and 2 tablespoons of water are placed in a heavy-based saucepan over medium-high heat, stir continuously until the sugar dissolves. Allow it to simmer without stirring, using a wet pastry brush to brush down the side of the pan and prevent sugar crystals from forming. Let it cook for about 5 minutes until it turns just golden. Take the saucepan off the heat, add the remaining butter, and stir well to combine. Carefully mix in the cream, then return the pan to medium-high heat and let it boil for 1 minute. Remove from heat and cover to keep warm.
  • In a large heatproof bowl, combine egg yolks and caster sugar using a balloon whisk. In a saucepan over medium heat, simmer milk, cream, and ginger for 3-4 minutes. Slowly whisk the hot mixture into the egg mixture. Return the mixture to the saucepan over low heat. Stir constantly for 5 minutes until the custard thickens. Strain the custard into a jug, removing the ginger.
  • In a small bowl, combine walnuts with 2 tablespoons of caramel sauce and evenly coat them. Transfer the pudding onto a cake stand or serving platter. Use a skewer to poke holes in the pudding. Garnish with caramel walnuts, then drizzle with custard and remaining caramel sauce before serving.

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