Tuesday, April 18, 2006

Sticky Date Pudding with a Difference

This version of sticky date pudding includes apple and ginger for a spicy touch.

6 oz (175g) self raising flour
1/3 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
2 eggs
3 oz (75g) soft butter
4 oz (110g) brown sugar
1 tablespoon treacle
1 heaped tablespoon freshly grated ginger
1 large granny smith apple, cored and chopped small
3/4 cup chopped dates
4 oz warm water


  1. Sift flour, spices, baking powder and bicarbonate into a mixing bowl.
  2. Add eggs, butter, sugar, treacle and freshly grated ginger.
  3. Whisk everything together with a hand whisk gradually adding the water until you have a smooth mixture.(It’s quite runny and sometimes I don't use it all.)
  4. Finally fold in the apple and dates.
  5. Pour mixture into greased individual pudding basins – muffin pans are OK too.
  6. Bake at 350F for 35 minutes or until the puddings are firm and springy to the touch.
  7. Remove from oven and let stand for 5-10 minutes.Then run a thin knife around the edges of the tins and turn them out.
  8. Allow puddings to get completely cold and then keep them in clingfilm until you need them.
  9. Serve with hot caramel sauce and ice cream.
For the caramel sauce:
Equal proportions of butter, brown sugar and pouring/whipping cream.(Say half a cup of each.) Gently melt together sugar and butter until all granules are dissolved.Add cream and heat through.Can be made in advance and heated up later.

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