Publications
Prep Time: 15
Servings: 6
Cooking Time: 45
Ingredients
- 250.00ml - Syrup: sugar
- 250.00ml - water
- 60.00ml - muscadel
- 30.00ml - Pudding: butter
- 30.00ml - apricot jam
- 125.00ml - milk
- 10.00ml - ground ginger
- 1.00 - egg
- 250.00ml - dates, finely chopped
- 120.00g - preserved ginger, chopped
- 20.00ml - bicarbonate of soda
- 120.00g - cake flour
Method
Other
Oven temperature: 180°C
1. Prepare the syrup: Place all the syrup ingredients in a saucepan and stir over a low heat until the sugar has melted. Once the sugar has dissolved, reduce the heat and allow the syrup to simmer for 5 minutes.
1. Prepare the syrup: Place all the syrup ingredients in a saucepan and stir over a low heat until the sugar has melted. Once the sugar has dissolved, reduce the heat and allow the syrup to simmer for 5 minutes.
2. Prepare the pudding: Heat the butter, apricot jam, milk and ginger in a separate saucepan and stir until the butter and jam have melted. Beat the egg and mix it with the chopped dates and preserved ginger. Add the bicarbonate of soda.
3. Add the warm butter and apricot jam mixture and stir thoroughly. Sift the flour over the mixture and fold it in with a large spoon. Place the mixture in a greased, ovenproof dish (22 x 22cm) and pour a third of the syrup over it. Bake for 20 minutes. Add another third of the syrup and bake for a further 15-20 minutes, or until done. Pour the remaining syrup over the pudding as soon as it comes out of the oven and serve with cream or ice cream.
