Name: Sticky date self-saucing pudding with ginger caramel sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Ingredients: 150g self-raising flour; 160g date; 220.00g brown sugar; 1.25 gm bicarbonate of soda; 160ml milk; 2.50 gm ground cinnamon; 40g butter, melted; Vanilla ice-cream, to serve; 40g butter, chopped; 5.00 gm ground ginger

Sticky date self-saucing pudding with ginger caramel sauce

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Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Indulge in a rich sticky date pudding with ginger caramel sauce and creamy vanilla ice-cream for the perfect winter treat.

Ingredients:

150g self-raising flour
160g date
220.00g brown sugar
160ml milk
2.50 gm ground cinnamon
40g butter, melted
Vanilla ice-cream, to serve
40g butter, chopped
5.00 gm ground ginger

Instructions:

Preheat your oven to 180C and generously grease an 8-cup (2L) baking dish to prepare for baking.
Combine flour, dates, sugar, bicarbonate of soda, milk, cinnamon, and butter in a food processor until a smooth mixture forms. Transfer the mixture into a prepared dish.
For the ginger caramel sauce, melt the sugar, butter, and ginger with 1 1/4 cups (310ml) water in a saucepan until the sugar dissolves. Then, increase the heat and let it simmer.
Drizzle the sauce over the back of a wooden spoon onto the date mixture. Bake for 25 minutes or until the top sets. Let it stand for 10 minutes before serving.
Top the pudding with a scoop of vanilla ice cream.

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