Sticky Date and Ginger Pudding


This classic Arabian dish is comforting, rich and easy to make.



85g butter, plus extra for greasing

200g Medjool dates, pitted and roughly chopped

200ml Milk

1 tsp. vanilla essence

1 tsp. Bicarbonate of soda

140g Self-rising flour

2 tsp. Ground ginger

85g Dark Muscovado sugar

2 Eggs, beaten

2 Balls stem ginger, chopped

100g Dark Muscovado sugar

3 tbsp. syrup, from the ginger jar



  1. Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish.
  2. Tip the dates into a pan, pour over the milk and bring up to scalding point.
  3. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side.
  4. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs.
  5. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
  6. Sprinkle the sugar over the pudding batter, then drizzle with the syrup.
  7. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch.
  8. Serve spoonful of the pudding with a generous helping of syrupy sauce from the bottom of the dish.

Great with vanilla ice cream or pouring cream.


2 Comments Add yours

  1. Megala says:

    Wow ! This looks stunning ! I just love it.

    1. Thank you!

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