Sticky Ginger Pudding with Custard
Servings 6
Difficulty Beginner
Total Time 1 hour 10 minutes COOK MODE
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INGREDIENTS
For the pudding:
- 125g salted butter, at room temperature
- 150g Muscovado sugar
- 2 large free-range eggs
- 1 Tbsp golden syrup
- 1 tsp vanilla essence
- 150g self-raising flour
- 2 tsp Hinds Spices Pure Ground Ginger
- 100g Medjool dates, chopped
- 1 cup/s water
- 2 tsp bicarbonate of soda
For the ginger caramel sauce:
- 100g salted butter
- 150g Muscovado sugar
- 3 Tbsp golden syrup
- ½ cup/s pouring cream
- A generous pinch of salt
- 1 Tbsp Hinds Spices Pure Ground Ginger
- 1 cup/s custard powder
METHOD
- Preheat the oven to 160°C and grease a 20 cm ovenproof bowl or baking dish.
- In the bowl, using an electric beater, beat the butter and sugar at a high speed until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the golden syrup and vanilla and mix.
- Sift together the flour and Hinds Spices Pure Ground Ginger, then fold into the wet ingredients until just combined.
- Place the dates and water in a saucepan, bring to the boil and then simmer for 2 minutes. Add the bicarbonate of soda and stir until foamy and combined. Add to the batter while still hot and mix until just combined. Pour into the prepared dish and bake for 50 minutes.
- To make the sauce. place the butter, sugar and syrup in a saucepan and cook until the sugar has dissolved. Add the cream, salt, vanilla and Hinds Spices Pure Ground Ginger and bring to the boil. Reduce the heat to a simmer and cook until thickened.
- Remove from the heat. Drizzle the warm sauce over the pudding and serve with custard.