Name: Ginger sticky date pudding
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food