Recipe: Make the perfect date pudding...

Mercy Fenton shares her recipe for Ginger & Date Pudding with Coconut Fudge Sauce
Recipe: Make the perfect date pudding...

Ginger & Date Pudding with Coconut Fudge Sauce by Mercy Fenton

These puddings are moist, dark and delicious, the warmth of the ginger is super with the delicious coconut fudge sauce. These single portion puddings are super to make and freeze, then take out, as you need them.

Ginger & Date Pudding with Coconut Fudge Sauce

Ingredients (12 portions)

360gr stone dates finely chopped

3 tsp. bread soda

440g water

Pinch salt

180gr butter

50 gr stem ginger finely diced

180gr dark brown sugar

227g cream flour

2 tsp. ground ginger

5 free-range eggs

Method:

  • Put the chopped dates in a pan with the water and bread soda.
  • Heat gently until the mixture just comes to the boil. Stir well and set aside for 1 hour to cool.
  • Heat oven to 175 C
  • Butter the base and sides of 12 individual pudding moulds
  • Sift the flour, salt, ground ginger.
  • Beat the butter and sugar until light and creamy.
  • Add the chopped stem ginger.
  • Add the eggs one at a time beating well between each addition.
  • Sift the flour, salt, ground ginger.
  • Fold the flour into the batter then finally add the date mixture.
  • Fill the pudding moulds about two thirds of the way up. Tap the moulds off the counter to knock out any air bubbles. Even the top of the mix.
  • Bake at the top of the oven until risen and golden brown, 18 to 25 minutes.
  • Allow to cool for about 8 to 10 minutes before turning out and serving with warm coconut fudge sauce.

Coconut Fudge Sauce

2 oz. butter

5 to 6 oz. soft light brown sugar

1 oz. golden syrup

350ml coconut cream

295ml coconut cream

Vanilla essence

Method:

  • Melt the butter in a heavy based medium sized pot over medium heat.
  • Add the sugar and allow to cook until it starts to become molten looking.
  • Next add the golden syrup and cook a little until smooth — stir a little if necessary.
  • Now add the first lot of coconut cream and allow to mixture to bubble away and reduce for four to five minutes it until it starts to look thickened. Stir occasionally.
  • Then add the next 10 fl oz. of coconut cream and repeat.
  • The fudge sauce will be golden brown when ready and a light coating consistency.
  • This can be made well in advance and then you can reheated gently when needed.

If you would like to contact Mercy email info@wickeddesserts.ie

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