Self-saucing Ginger, Date and Walnut Pudding
Photography by Sarah Tuck.
One of my favourite puds of all time, I love the nubbly texture the walnuts add with the spicy ginger and sweet dates.
Serves: 12
INGREDIENTS
300 grams pitted dates, halved
1 teaspoon baking soda
100 grams softened butter, plus extra for greasing
¾ cup brown sugar
2 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 freshly grated ginger
½ cup cream
vanilla ice cream, to serve
METHOD
Grease a 25cm x 28cm baking dish. Preheat the oven to 180°C.
Put the dates in a non-reactive bowl, sprinkle over baking soda and pour over ¾ cup 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 out into a bowl and set aside.
Put the butter and brown sugar in the food processor and whiz until pale and fluffy, add 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 incorporated.
Pour out into the prepared tin and flatten out the surface with the back of a tablespoon.
Topping: Put the butter, brown sugar, ginger and grated ginger in a jug. Add 1¾ cups boiling water and whisk to combine. Add cream and whisk again. Pour over the back of a tablespoon all over the pudding and bake for 40 minutes. Sit for 5 minutes before serving with vanilla ice cream. Serves 12.
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