Sticky Date And Ginger Pudding

The classic date and ginger pudding is a great flavour combination which is never out of fashion. This recipe is based on a version from Sainsbury’s by the chef Debbie Major who writes for the magazine.

Serves 8: Preparation time: 25 minutes. Total preparation time: 1 hour and 15 minutes.

Ingredients:

• 1 x 200g fresh Medjool dates, pitted
• 5 tbsp brandy
• 75g softened butter, plus extra for greasing
• 2 tbsp black treacle
• 100g dark muscovado sugar
• 2 medium eggs
• 175g plain flour
• 2 tsp ground ginger
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 150ml orange juice, warmed

FOR THE STEM GINGER AND BRANDY SAUCE:

• 175g stem ginger, roughly chopped
• 2 tablespoon stem ginger syrup, from the jar
• 1 tbsp brandy
• 75g dark muscovado sugar
• 50g butter
• 150ml double cream, plus extra to serve

Preparation:

1. For the pudding, cut the fresh dates into pieces the size of plump raisins. Put them into a small pan with the brandy; warm gently for 5 minutes on the lowest heat. Set aside.
2. Preheat the oven to 180°C, fan 160°C, gas 4. Butter and base-line a 1.2-litre nonstick metal pudding bowl or ovenproof pudding basin.
3. Cream the butter, sugar and black treacle together in a bowl for 3 minutes until slightly fluffy. Beat in the eggs, one at a time, adding 1 tablespoon of the flour with each egg. Sift the remaining flour with the ground ginger, baking powder, bicarbonate of soda and a pinch of salt. Beat this into the creamed mixture alternately with the warmed orange juice, until the mixture is smooth, then stir in the boozy dates.
4. Spoon into the prepared pudding basin and bake for 50 minutes, until a skewer pushed into the centre comes away clean.