With winter slowly creeping in, these warm Sticky date and ginger puddings will feel like the ultimate warm hug your taste buds and belly need.
Sticky date and ginger pudding recipe:
INGREDIENTS
CARAMEL SAUCE
- 165 g brown sugar
- 1 tsp ground ginger
- 660ml boiling water
- 75 g butter
STICKY DATE AND GINGER SELF -SAUCING PUDDINGS
- 225 g self-raising flour
- 165 g brown sugar
- 30 g butter, melted
- 3/4 cup milk, room temperature
- 100 g dried seedless dates, finely chopped
- 45 g glace ginger
METHOD
CARAMEL SAUCE
COMBINE all the ingredients together into a pot over a low heat. Stir gently until sugar dissolves. Remove from the heat and set aside.
STICKY DATE AND GINGER SELF -SAUCING PUDDINGS
PREHEAT oven to 180°C. Grease six 1 1/2-cup individual ovenproof bowls or ramekins.
BEAT together flour, sugar, butter, milk, dates and ginger in a bowl until combined. Divide mixture between bowls.
POUR the caramel sauce slowly over the back of a spoon onto each pudding. Bake for 20-25 minutes or until the centres of the puddings are firm. Stand for 5 minutes before serving.
SERVES 6 / PREP TIME 10 min / TOTAL TIME 40 min
CARAMEL SAUCE COMBINE all the ingredients together into a pot over a low heat. Stir gently until sugar dissolves. Remove from the heat and set aside. STICKY DATE AND GINGER SELF -SAUCING PUDDINGS PREHEAT oven to 180°C. Grease six 1 1/2-cup individual ovenproof bowls or ramekins. BEAT together flour, sugar, butter, milk, dates and ginger in a bowl until combined. Divide mixture between bowls. POUR the caramel sauce slowly over the back of a spoon onto each pudding. Bake for 20-25 minutes or until the centres of the puddings are firm. Stand for 5 minutes before serving. SERVES 6 / PREP TIME 10 min / TOTAL TIME 40 min
Ingredients
Instructions
Notes
ALSO SEE COCONUT, MANGO & PINEAPPLE PUDDING RECIPE
