Sticky date self-saucing pudding with ginger caramel sauce
This sticky date self-saucing pudding is a rich, comforting dessert combining sweet dates and spicy ginger, creating its own caramel sauce as it bakes. Perfect for any occasion, serve warm for a luscious treat.
Cook time 30 min
Prep time 25 min
Ingredients:
1 cup self-raising flour1 cup dates
1/2 cup brown sugar
1 tsp baking soda
3/4 cup milk (1% fat)
1 tsp cinnamon
2 tbsp butter
1 tsp ginger
Sticky date self-saucing pudding with ginger caramel sauce is a deliciously rich dessert that combines the sweet flavors of dates with a spicy ginger twist. This pudding creates its own caramel sauce while baking, making it a perfect treat for any occasion.
Instructions:
- Place the chopped dates in a small bowl.
- Add the baking soda and pour over 1/2 cup (125ml) of boiling water.
- Let it sit for about 10 minutes to soften the dates.
- In a large mixing bowl, sift together the self-raising flour and cinnamon.
- Stir in the brown sugar.
- Add the softened dates (including the soaking water) to the dry ingredients, along with the milk and melted butter.
- Mix well until a smooth batter forms.
- Transfer the batter into the prepared pudding dish, smoothing the top with the back of a spoon.
- Combine the brown sugar and ginger powder in a separate bowl.
- Evenly sprinkle this mixture over the top of the batter.
- Dot with the 2 tablespoons of butter.
- Carefully pour 1 1/4 cups (300ml) of boiling water over the back of a spoon onto the batter. This will form the sauce as the pudding bakes.
- Place the pudding dish into the preheated oven.
- Bake for 40-45 minutes, or until the top is firm and a skewer inserted into the center comes out clean.
- Let the pudding stand for 5 minutes once out of the oven. This will allow the sauce to thicken slightly.
- Serve warm, spooning generous amounts of the ginger caramel sauce from the bottom over the top of the pudding.
Your sticky date self-saucing pudding with ginger caramel sauce is now ready to be enjoyed. Serve it warm, topped with a dollop of cream or a scoop of vanilla ice cream for an extra indulgent experience. This delightful dessert is sure to impress your guests and satisfy your sweet tooth.
Sticky date self-saucing pudding with ginger caramel sauce FAQ:
You can use a 4-cup capacity pudding dish or an 8-inch square baking dish to prepare this Sticky Date Self-Saucing Pudding.
Bake the pudding in a preheated oven at 350°F (180°C) for 40-45 minutes, or until the top is firm and a skewer inserted into the center comes out clean.
Yes, you can substitute self-raising flour with all-purpose flour; however, you should add 1.5 teaspoons of baking powder to ensure it rises properly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
If your pudding doesn't create enough sauce, it may be due to not adding enough boiling water over the batter. Ensure you pour the water gently over the back of a spoon to distribute it evenly.
Tips:
- Make sure to chop the dates finely to ensure they spread evenly throughout the pudding and soften adequately during baking.
- Soak the dates in boiling water for about 10 minutes before using them in the recipe to make them softer and more blendable.
- Sift the self-raising flour to avoid any lumps in your pudding batter.
- Stir the batter gently to avoid over-mixing, which can result in a dense pudding.
- For an extra burst of flavor, add a pinch of nutmeg or cardamom to the batter.
- Test the pudding with a skewer inserted into the center; it should come out clean when the pudding is done.
- For the best results, serve the pudding immediately after baking when the caramel sauce is still warm and gooey.
Nutrition per serving
8 ServingsCalories 220kcal
Protein 3.59g
Carbohydrates 44g
Fiber 2.35g
Sugar 27g
Fat 3.72g
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