Ginger sticky date pudding

ingredients

• Ginger sticky date pudding

  • 1 cup (140g) seeded dried dates
  • 1/4 cup (55g) glace ginger
  • 1 teaspoon bicarbonate of soda
  • 1 cup (250ml) boiling water
  • 50 gram butter, chopped
  • 1/2 cup (110g) firmly packed brown sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 1 teaspoon ground ginger
  • 300 millilitre cream
  • 3/4 cup (165g) firmly packed brown sugar
  • 75 gram butter, chopped

method

• Ginger sticky date pudding

  • 1

    Preheat oven to 200°C/180°C fan-forced. Grease deep 20cm-round cake pan; line base with baking paper.

  • 2

    Combine dates, ginger, soda and the water in food processor; stand 5 minutes then add butter and sugar. Process until mixture is almost smooth. Add eggs, flour and ginger; process until combined.

  • 3

    Pour mixture into pan; bake for about 45 minutes. Stand for 10 minutes before turning onto serving plate.

  • 4

    BUTTERSCOTCH SAUCE: Stir ingredients in medium saucepan over low heat until sauce is smooth.

  • 5

    Serve pudding warm with sauce.