adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sticky date and ginger pudding
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulge in Ashleigh Bareham's decadent sticky date and ginger pudding, the perfect winter dessert.
Ingredients:
  • 175g butter, softened
  • 175g brown sugar
  • 3 free range eggs
  • 175g self-raising flour
  • 1.25 gm ground cinnamon
  • 20 medjool dates, seeded and finely chopped
  • 70g crystallised ginger, finely chopped
  • 220g caster sugar
  • 80ml (1/3 cup) cream
  • 50g butter, chopped
  • 2.40 gm salt
  • 2 tsp finely grated ginger
  • 125ml (1/2 cup) milk
  • 250ml (1 cup) pure cream
  • 1/2 vanilla bean, seeds removed
  • 1 orange, zested
  • 3 egg yolks
  • 80g caster sugar
  • 1 orange, segmented
Instructions:
  • Preheat your oven to 180C and generously grease 6 ramekins, each with a 250ml (1-cup) capacity, using butter.
  • In a large bowl, combine butter and sugar. Use an electric mixer to beat for 5 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition. Sift flour and cinnamon over the mixture and mix until combined. Gently fold in dates and ginger.
  • Evenly distribute the mixture into the ramekins and bake until golden and fully cooked, around 25 minutes. Let them sit for 10 minutes to cool after removing from the oven, then flip the cakes onto serving plates.
  • Prepare the caramel sauce by heating sugar in a small pan over medium heat until it turns into a deep toffee color, which should take about 5-8 mins. Then, mix in cream, butter, salt, and ginger. Set it aside for later use.
  • In a saucepan, combine milk, cream, vanilla bean seeds, and orange zest. Heat gently until just below boiling.
  • In a bowl, vigorously whisk egg yolks and sugar for 2-3 minutes until the mixture is thick and pale. Slowly pour the hot cream mixture into the egg mix while continuously whisking. Transfer the mix back to a saucepan and stir over low heat for 5 minutes until thick enough to coat the back of a spoon. Remove from heat, strain the mixture into a serving jug.
  • Drizzle the puddings with luscious caramel sauce, top with fresh orange segments, and enjoy alongside a side of creamy crème anglaise.

Similar Recipes