Date and Ginger Self Saucing Pudding

Comfort Food at it’s best! Our Date and Ginger Self Saucing Pudding is the ultimate Winter night treat.

Gluten Free · Nut Free

Serves 6 - 8

Ingredients

Pudding

150g / 1 cup Anything But Ordinary Plain Flour

½ teaspoon baking powder

1 teaspoon ground ginger

30g / 2 tablespoons rapadura sugar

50g / ¼ cup preserved ginger, diced

100g dates

1 teaspoon bicarb soda

80mls / ⅓ cup boiling water

60g / ¼ cup natural yoghurt

60mls / ¼ cup milk

1 teaspoon apple cider vinegar

30g / 1½ tablespoons butter, melted

Sauce

30g / 1½
tablespoons butter

150g / 1 cup rapadura sugar

250mls / 1 cup water

Method

Preheat
oven to 180 degrees Celsius. Grease a deep ovenproof dish approx 22cm x 15cm.

Pudding

In a small bowl pour the boiling water over the dates and bicarb soda. Let sit for as long as possible to soften and the dates to plump up and absorb the moisture, preferably a few hours.

In a mixing bowl whisk together the Anything But
Ordinary Plain Flour, baking powder, ground ginger and rapadura sugar. Stir in the diced ginger.

In a blender or with a hand held stick blender, combine the date mix, yoghurt, milk and apple cider vinegar until pureed. Stir in the melted butter. Tip this into the dry mix and stir with a spoon until thoroughly combined. Spread the
pudding batter in the prepared dish. Make sure the dish has enough room when full to allow for the bubbling hot sauce to be contained.

To make the sauce

Combine the butter, sugar and water in a saucepan over medium heat, stirring until the
sugar is dissolved and liquid very hot. It will still be thin and watery. Very carefully pour this over the pudding batter using the back of a large spoon for
it to flow over, otherwise the batter will be disturbed and broken up.

Put the baking dish on a tray and place in the oven. Bake for 30 minutes until a skewer comes out clean. Only insert the skewer into the pudding and not the sauce that will now be on the bottom. Let sit for five minutes then serve with ice cream or cream.

Best eaten hot from the oven however leftovers can be stored in an airtight container in the fridge for a couple of days and reheated to serve.