Ingredients for Baked Ginger Pudding
- ½ cup water
- 1 cup sugar, ¾ cup packed light brown sugar
- ½ cup (1 stick) softened butter
- Vanilla Essence
- 1 large egg
- ¼ cup milk
- ½ cup chopped pitted dates
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 2 tablespoons apricot jam
- 1 ½ cups all-purpose flour
- a pinch of salt
- 2 tablespoons ginger syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
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How to Make Baked Ginger Pudding
- In a saucepan, combine 1 cup sugar, ½ cup water, and 2 tablespoons of ginger syrup. Bring to a boil and simmer for 5 minutes. Pour into a greased 8x8 inch baking dish and set aside to keep warm.
- Preheat oven to 180°C (350°F).
- In a large bowl, cream together ½ cup (1 stick) softened butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg.
- In a separate small bowl, dissolve 1 teaspoon baking soda in ¼ cup milk. Add this mixture to ½ cup chopped pitted dates and 2 tablespoons of apricot jam. Stir to combine.
- Add the date and jam mixture to the creamed butter and sugar mixture. Stir well to combine.
- In a separate bowl, sift together 1 ½ cups all-purpose flour, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Carefully spoon the batter over the warm syrup in the prepared baking dish.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before serving warm with custard or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
217g
Fat
28g
Carbs
24g
