I seem to be having some serious GINGER love going on lately!
Fresh, crystallized, dried, preserves, powdered - juices, teas, baking, cooking, its all good...
But something that really sais Winter desserts to me is a great sticky date pudding with sauce and this one here is one you will love, it also features beautiful Buderim Ginger baby stem ginger pieces.
Ginger and Date Sticky Pudding with Ginger Cream Sauce
This beautiful rich dessert is really enhanced by the use of the Buderim Ginger Stem Ginger in syrup pieces, giving this sticking date pudding a lovely zing of flavour. Great for entertaining, or a warming winter dessert.
· 1 jar Buderim Ginger baby stem ginger in syrup
· 1 cup dates
· 2 cups plain flour
· 1 cup Maleny Dairies cream
· 1 teaspoon
· ¼ cup golden syrup
· 1 teaspoon powdered ginger
· 1 teaspoon bi carbonate of soda
· 1 teaspoon cinnamon
· 1 cup dark brown sugar (see notes for alternatives to sugar and golden syrup)
· 1 teaspoon dark brown sugar extra
· 1 cup butter
· 2 freerange RawGanix eggs
· 1 cup boiling water
· Oven safe pudding basin
- Pre heat oven to 180’c.
- Grease and optionally line with baking paper the pudding basin.
- Place the dates and bi carb into a heat proof bowl.
- Pour over the cup of boiling water, stir well (it will go foamy).
- Melt the cup of sugar and butter together over a low heat carefully, stirring. Remove from heat.
- Whisk the two eggs in a large bowl
- Add in the sugar mixture, jar of stem ginger and date mixture.
- Sift the flour, baking powder and cinnamon together and fold into the mixture.
- Mix together.
- Pour into prepared pudding basin.
- Bake for approximately 45 minutes or until pudding is cooked through.
- While the pudding is coking make the ginger cream sauce.
- Place the cream, golden syrup and teaspoon of ginger in a saucepan. Bring to the boil and then reduce to a simmer, stirring for 1 minute.
- Serve the pudding warm with warm ginger cream sauce.
- This is a perfect dessert for chilly winter days.
- The ginger adds a fresh twist to a time old favourite.
- The Buderim baby stem ginger has a great, gentle flavour adding some zing without being overpowering.
- The ginger pieces can be added as is or chopped up for a finer texture.
- For a healthier twist use dark coconut sugar (usually bought in a hard log) in place of the dark brown sugar, maple syrup or dark agave in place of golden syrup and spelt flour in place of ordinary flour, just tweak as needed.
- Make it fun by making them their own little mini puddings.
- Chop the ginger pieces smaller.
- If the ginger is a bit strong make them their own miniature one and use 1/3 the amount of ginger or leave out.
You can get the recipe card for this delicious recipe and everything you need to make it from the Maleny Supa IGA, this recipe is one of the 42 recipes I have created for the Maleny IGA's Local Product Local Recipe - recipe cards giving you inspiration and ideas for shopping and eating local!