This pudding can be swapped easily with prunes instead of dates, or lemon zest instead of ginger and can be made into muffin tins and they freeze really well too.In this photo I made some toffee shards which creates a bit of a wow factor if you are having a dinner party . Recipe by Annabel Langbein.
Ingredients
- 1 1/4 cups boiling water
- 200g dates chopped
- 3/4 tsp baking soda
- 3/4 cup brown sugar
- 1/4 cup golden syrup
- 2 eggs, room temp
- 1 tsp vanilla extract
- 1 1/3 cups flour
- 1 tsp baking powder
- 50g crystallized ginger, finely chopped
- to serve, caramel sauce and creme fraiche (or yoghurt)
Method
- Preheat oven to 180ºC and grease 6 large (texas) muffin tins or 8 medium muffin tins or a 24cm baking tin. Line each muffin pan with a long strip of baking paper so the ends overhang (makes removal easier).
- Pour the boiling water over dates and butter, and stir to melt butter. Mix in baking soda and leave to cool completely.
- Stir in brown sugar and golden syrup until evenly combined. Add eggs and vanilla and stir well.
- Gently fold in the flour, baking powder and ginger (it will be a very wet mixture, don’t over mix).
- Pour into prepared tins and bake for about 30 minutes. Check pudding is cooked by inserting a skewer in the middle – it should come out clean.
- Turn out of the tins, and serve with hot caramel sauce. Top with a dollop of creme fraiche or greek yoghurt.
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