Gingerbread Sticky Date Pudding

Easy

40mins

Vegetarian

Gingerbread Sticky Date Pudding

Servings

1 large cake or 12 individual puddings

Prep Time

15 minutes

Cook Time

12–40 minutes

This pudding features everything you crave from a dense, date-filled cake infused with our warming Gingerbread Spice and finished with a generous drizzle of buttery caramel sauce. A guaranteed favourite you’ll come back to again and again!

Image of Gingerbread Sticky Date Pudding

Ingredients

For the pudding

250g pitted dates
1 tsp bicarb soda
400ml fresh boiled water
100g unsalted butter, melted
1 cup (150g) tightly packed brown sugar
2 eggs
1 ½ cups (250g) self-raising flour
4 tsp Gewürzhaus Gingerbread Spice

For the gingerbread caramel sauce

125g unsalted butter
½ cup thick cream
200g brown sugar
4 tsp Gewürzhaus Gingerbread Spice

Directions

Preheat oven to 170°C using the CircoTherm setting for NEFF ovens, or to 170°C fan-forced for other oven types.
Roughly chop the dates and discard any hard seeds, if found. Place dates in a large mixing bowl and sprinkle with the bicarb soda. Pour over the freshly boiled water and allow the dates to soak for 15 minutes.
Meanwhile, prepare your Gingerbread Caramel Sauce by placing butter, cream, sugar and Gingerbread Spice into a small saucepan and putting on medium heat. Stir gently until the butter has melted, then simmer for 10 minutes on low heat. Set the caramel aside.
Once the dates have softened, mash them with a potato masher (or whizz with a stick blender) until nearly smooth. Add the melted butter, brown sugar and eggs and whisk thoroughly to combine. Next, sift in the flour and Gingerbread Spice and mix to form a smooth batter.
Grease a round, 24cm springform with butter and line the base with baking paper. Or alternatively, grease a 12 cup muffin pan.
Pour the batter into the tin and bake in a preheated oven for 30–40 minutes until cake is cooked (or 12–15 minutes for mini puddings).
Take the cake out of the oven and poke the top all over with a wooden skewer. Pour some Gingerbread Caramel Sauce over the top of the cake and let it absorb for 15 minutes as the cake cools.
Serve the cake with a dollop of cream or ice cream on the side and an extra drizzle of Gingerbread Caramel Sauce.

Comments

I don’t bake, but love to eat puddings, so I thought I’d give this ago. Wow! so easy to make for this novice , and the taste flaming delicious! Also very light for such a rich tasting pudding. It’s a regular in this household now. 🙏

Bought the ingredients to make these for Christmas, but didn’t get around to it until just recently.
I can’t fathom how simple they were to make, they were absolutely scrumptious!
I added chopped walnuts/pecans and a touch of cinnamon and made in a large muffin tin for individual serves.
The sauce is amazing, the balance of caramel and gingerbread makes these little puddings restaurant quality, I’d happily pay $$ for.
Will be a regular addition to future Christmas lunches from now on.

This is an all round winner. Whole family enjoyed individual puddings. Substituted Greek yoghurt for cream which gave sauce a zingy taste. Will be making Xmas day :)

Looking forward to making this recipe, ginger sticky date pudding

I am making this for Christmas Dinner instead of a Christmas pudding.