Ingredients

  • 200ml boiling water
  • 100g unpitted dates, roughly chopped
  • 1/2 tsp baking soda
  • 40g butter, softened
  • 100g dark brown muscovado sugar
  • 1 egg, beaten
  • 125g self-raising flour
  • 1/2 tbsp ground ginger
  • 1 tbsp glacé ginger pieces

For the topping:

  • 225ml boiling water
  • 1 tbsp butter
  • 100g dark brown muscovado sugar
  • 1/2 tbsp ginger
  • 1/2 tbsp glacé ginger
  • 75ml double cream

Method

For the pudding:

  1. Put the dates into a bowl with the baking soda. Pour over 200ml boiling water, stir to dissolve. Leave for 30 minutes.
  2. Put the dates into a food processor and blitz to a thick paste. Set aside.
  3. Place the butter and brown sugar into the food processor (no need to clean it beforehand), mix until pale and fluffy.
  4. Add the egg and combine. Introduce the flour and ground ginger, pulse briefly, then add the date paste and glacé ginger.
  5. Pour into a baking dish.

For the topping:

  1. Put the butter, brown sugar and ginger into a jug. Add 225ml boiling water and stir until the butter has melted.
  2. Add the double cream and whisk again.
  3. Using the back of a spoon, pour the topping over the pudding and bake for about 40–50 minutes, or until bubbling and the pudding has risen.
  4. Let it sit for 5 minutes before dishing up with ice cream, crème fraîche or custard.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 21 December 2018

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