Self-Saucing Ginger, Date and Walnut Pudding
Photography by Josh Griggs.
This recipe is an absolute favourite – I love the nubbly walnut texture with the sweet sticky dates.
Serves: 10
INGREDIENTS
300 grams pitted dates, halved
1 teaspoon baking soda
¾ cup boiling water
100 grams softened butter, plus extra for greasing the tin
3⁄4 cup brown sugar
2 large eggs
1¼ cups self-raising flour
2 tablespoons ground ginger
1 cup walnut halves
TOPPING
2 tablespoons butter
¾ cup brown sugar
1 tablespoon ground ginger
1 tablespoon grated fresh ginger
1¾ cups boiling water
½ cup cream
TO SERVE
Ginger Caramel Sauce, see recipe below
vanilla ice cream
EQUIPMENT: Grease a 25cm x 28cm baking dish with butter.
Ginger Caramel Sauce
1 cup brown sugar
⅔ cup cream
100 grams butter, chopped
2 teaspoons ground ginger
METHOD
Pudding: Preheat the oven to 180°C fan bake.
Put the dates in a heatproof glass bowl, sprinkle over the baking soda and pour over the boiling water. Stir to dissolve then leave to sit for 30 minutes.
Put the dates in a food processor and whiz to form a thick date paste then tip into a bowl and set aside.
Put the butter and brown sugar in the food processor and whiz until pale and fluffy. Add the eggs one at a time and pulse to combine. Add the flour and ginger and pulse briefly, then add the date paste and walnuts and pulse again until all mixed.
Pour into the baking dish and flatten the surface with the back of a tablespoon.
TOPPING: Put the butter, brown sugar, ground ginger and fresh ginger in a jug. Add the boiling water and whisk to combine. Add the cream and whisk again. Pour over the back of a tablespoon all over the pudding.
Bake for 40 minutes. Sit for 5 minutes before serving with Ginger Caramel Sauce and vanilla ice cream.
Sauce: Bring all the ingredients to the boil in a medium saucepan, stirring to dissolve the sugar. Simmer for 5 minutes to thicken a little. If making ahead, reheat to serve. (Makes 1½ cups)
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