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Sticky Ginger Pudding
Sticky Ginger Pudding is a traditional Scottish recipe for a classic sticky ginger pudding made with dates that's excellent as a dessert for Burns Night or a St Andrew supper. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Sticky Ginger Pudding.
prep time
30 minutes
cook time
20 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesDessert RecipesBritish Recipes
This is more a modern Scottish dessert, a sticky pudding (traditionally made with dates) that’s flavoured with ginger and served with a ginger and whisky toffee sauce.
Ingredients:
100g (3½oz) pitted dates
2 cubes stem ginger in syrup, drained
2 tsp tamarind paste
1 tbsp black treacle
100g (1 cup, scant) self-raising flour
2 tsp ground ginger
½ tsp ground cinnamon
½ tsp bicarbonate of soda
1 large free-range egg
30g (1/6 cup) unsalted butter, softened, plus extra for greasing
150g (3/4 cup) soft dark brown sugar
1 tbsp pistachio nuts, roughly chopped, to decorate
For the pudding sauce
150ml (3/5 cup) double (heavy) cream
75g (3/8 cup) dark or light soft brown sugar
40g (1/4 cup) unsalted butter
1 tbsp black treacle
3 tbsp stem ginger syrup (from the jar)
2 tsp tamarind sauce
½ tsp flaked sea salt
4 tbsp whisky
Method:
Pre-heat the oven to 180°C (160°C Fan/Gas 4). Grease six 175ml (2/3 cup) metal mini pudding basins or dariole moulds and line the bases with circles of baking paper. Arrange the moulds on a baking tray.
Place the dates in a heatproof bowl and pour over 150ml (3/5 cup) boiling water. Set aside to cool, then transfer to a food processor. Add the stem ginger, tamarind paste and treacle and process to a smooth purée.
Sift the flour, ground ginger, cinnamon and bicarbonate of soda into a large bowl. Whisk to ensure they are well mixed then add the egg, butter and sugar. Stir in the date purée and mix until well combined.
Divide the the mixture between the prepared moulds then transfer to your pre-heated oven. Bake for 20 minutes, or until well risen and firm to the touch.
For the sauce, combine all the ingredients (except the whisky) in a saucepan and bring to a gentle simmer. Cook for 2–3 minutes, stirring constantly until smooth and glossy. (Watch out for splashes and don’t be tempted to touch or taste the sauce as it will be extremely hot.) Take the pan off the heat and stir in the whisky.
Carefully loosen the sides of each pudding using a table knife (the puddings will be hot, so wear oven gloves). Turn out onto warmed serving plates and remove the baking paper. Pour a little sauce over each one and put the remaining sauce in a jug. Decorate with chopped pistachios and serve immediately.
