Sticky date and ginger self-saucing puddings

May 16, 2022 (Last Updated: May 18, 2022)
Sticky date and ginger self-saucing puddings

Sticky date and ginger self-saucing puddings 

With winter slowly creeping in, these warm Sticky date and ginger self-saucing puddings will feel like the ultimate warm hug your taste buds and belly need. 

 

SERVES 6 / PREP TIME 10 min / TOTAL TIME 40 min

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.

Sticky date and ginger self-saucing puddings

Serves: 6
Prep Time: 10 minutes Total Time: 50 minutes

Ingredients

  • For the caramel sauce
  • 165 g brown sugar
  • 1 tsp ground ginger
  • 660ml boiling water
  • 75 g butter
  • For the 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

Instructions

For the caramel sauce

1

Combine all the ingredients together into a pot over a low heat. Stir gently until sugar dissolves. Remove from the heat and set aside.

For the sticky dat and ginger self-saucing puddings

2

Preheat oven to 180°C. Grease six 1 1/2-cup individual ovenproof bowls or ramekins. 

3

Beat together flour, sugar, butter, milk, dates and ginger in a bowl until combined. Divide mixture between bowls. 

4

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.

Notes

The puddings may seem like a sloppy, muddled mess when they go into the oven, but as they bake, the sauce will bake into the sponges making them soft and moist.

Did you make this recipe? Tag us on Instagram @foodandhomesa!

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