Name: Ginger and date pudding
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Desserts & Puddings
Ingredients: 250.00 ml water; 60.00 ml muscadel; 30.00 ml jam apricot; 125.00 ml milk; 10.00 ml ginger ground; 1.00 eggs; 250.00 ml dates finely chopped; 120.00 g ginger preserved, chopped; 20.00 ml Bicarbonate of soda; 120.00 g flour cake

Recipe Disclaimer

Tap for method

Ingredients (10)

syrup: sugar

250.00 ml	water
60.00 ml	muscadel

pudding: butter

30.00 ml	jam — apricot
125.00 ml	milk
10.00 ml	ginger — ground
1.00	eggs
250.00 ml	dates — finely chopped
120.00 g	ginger — preserved, chopped
20.00 ml	Bicarbonate of soda
120.00 g	flour — cake

Tap for ingredients

Method:

Oven temperature: 180°C

1. Prepare the syrup: Place all the syrup
ingredients in a saucepan and stir over
a low heat until the sugar has melted.
Once the sugar has dissolved, reduce
the heat and allow the syrup to simmer
for 5 minutes.

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.