This indulgent ginger and date pudding is made for those miserable winter evenings where you just want to curl up and watch a film with a bowl of something warm, comforting and nostalgic…
- 225g butter
- 225g soft dark brown sugar
- 70g black treacle
- 165g golden syrup
- 200g pitted dates
- 200ml boiling water
- 100ml milk
- 350g plain flour
- 2tsp bicarbonate of soda
- 2tbsp ground ginger
- 1tsp ground cinnamon
- 1tsp mixed spice
- 2 eggs
- For the sauce: 100g dark brown sugar, 75g butter, 50ml maple syrup, 50g golden syrup, 75ml double cream, pinch sea salt
- Preheat the oven to 170c. Grease a pudding dish (or chosen vessel) with butter.
- Roughly chop the dates and place in a small bowl, then pour over the boiling water. While the dates are soaking, melt the butter, sugar, treacle and syrup in a large saucepan. Once melted, add the soaked dates and water. Stir together.
- Now gradually pour in the milk. Stir together until well combined. Set aside.
- Sift the plain flour, bicarbonate of soda, ginger, cinnamon and mixed spice into a large mixing bowl. Make a well in the middle and break in the eggs. Briefly mix the eggs to break up then gradually add the melted ingredients from the saucepan. Stir together with a wooden spoon until you have a smooth, lump-free batter.
- Pour the batter into the prepared dish and bake for 40-50 minutes (or until a skewer comes out with a few moist crumbs attached when inserted).
- While the pudding is cooking, make the butterscotch sauce. To do this simply place the sugar, butter and syrups in a small saucepan and melt together until gently bubbling, then remove from the heat and stir in the cream and salt.
- Serve the pudding warm with a generous helping of sauce and vanilla ice cream.