Sticky ginger and walnut puddings with butterscotch sauce
- November 2015
- Serves 6-8 with leftover sauce
- Hands-on time 30 min, oven time 40 min
Like sticky toffee pudding but with extra oomph from ginger and walnuts – this is a must try recipe for any pudding lover.
- 733 kcals
- 36.2g (17.3g saturated)
- 89.6g (55.7g sugars)
- 250g pitted dates, chopped
- 400ml boiling water
- ½ tsp bicarbonate of soda
- 150g unsalted butter, at room temperature, plus extra to grease
- 250g light muscovado sugar
- 3 large free-range eggs
- 30g stem ginger in syrup, drained and finely chopped
- 1 tsp ground ginger
- 350g self-raising flour
- 100g walnut pieces, toasted briefly in a hot dry pan, then chopped
- 1 tbsp black treacle
- Double cream to serve
For the maple butterscotch sauce
- 180g light muscovado sugar
- 100g unsalted butter
- 250g double cream
- 1 tbsp black treacle
- 50ml maple syrup
- ½ tsp sea salt
You’ll also need
- 6 x 250ml pudding dishes or 8 x 180ml dishes (or see tip)
- Heat the oven to 180°C/160°C fan/ gas 4. Put the dates in a medium heatproof bowl, pour over the boiling water and add the bicarbonate of soda (see Know-how). Stir well, then set aside to soak. Lightly grease the pudding dishes with butter.
- In a large mixing bowl, using an electric mixer, cream together the butter and muscovado sugar until pale and fluffy. Add the eggs, one by one, mixing well between additions. Add both gingers, the flour, walnuts, treacle and dates with their soaking liquid, then beat until incorporated.
- Pour the batter into the prepared dishes, transfer to the oven and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Remove and leave to cool for around 10 minutes while you make the butterscotch sauce.
- Put all the sauce ingredients, apart from the salt, in a heavy-based saucepan and heat gently until the sugar has dissolved and it has a smooth, liquid consistency. Turn the heat to high and bubble for a few minutes, then stir in the salt. Drizzle some of the hot sauce over the tops of the puddings for a glossy finish, then pour the rest into a jug to serve alongside. Serve immediately.
If you want to make this in one big dish, use a 1.5 litre ovenproof dish and cook for around 50 minutes, covering it with foil if it darkens too quickly.
Make the butterscotch sauce up to 5 days ahead, keep in a sealed container in the fridge and reheat gently to serve. Bake the puddings the night before, drizzle with a little butterscotch sauce, then cool and chill, covered, overnight. Warm through in a medium oven to serve, and reheat the butterscotch in a pan or the microwave.
Soaking dates in hot water with bicarbonate of soda softens the skins, breaking them down so they become sticky.
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