2. Prepare the pudding: Heat the
butter, apricot jam, milk and ginger
in a separate saucepan and stir until
the butter and jam have melted. Beat
the egg and mix it with the chopped
dates and preserved ginger. Add the
bicarbonate of soda.
3. Add the warm butter and apricot jam
mixture and stir thoroughly. Sift the
flour over the mixture and fold it in with
a large spoon. Place the mixture in a
greased, ovenproof dish (22 x 22cm)
and pour a third of the syrup over it.
Bake for 20 minutes. Add another third
of the syrup and bake for a further
15-20 minutes, or until done. Pour the
remaining syrup over the pudding as
soon as it comes out of the oven and
serve with cream or ice cream.
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