For the pudding:
250g pitted dates, chopped
200ml Blandford Fly
2 balls of stem ginger from a jar, finely chopped and 4 tbsp syrup
1 tsp bicarbonate of soda
85g salted butter, softened
75g light brown muscovado sugar
75g caster sugar
2 large eggs, beaten
1 tsp mixed spice
175g self-raising flour
For the sauce:
1 ball of stem ginger, finely chopped and 2 tbsp stem ginger syrup
100g salted butter
150g light brown muscovado sugar
100ml double cream
40g walnut pieces
Blandford Fly, to serve
for 2 – 3 minutes to just soften the dates a little. Remove from the heat and stir
in the bicarbonate of soda and cool a little.
combined well, then gradually beat in the eggs and follow with the mixed spice.
oven for 35–40 minutes or until a skewer comes out clean from the middle.
over a low heat, stirring occasionally until it boils.
top of the pudding and place under a medium-hot grill for 8–10 minutes or until
the sauce is bubbling.
Tip: To chop the dates and ginger quickly use a food processor.