Sticky Ginger Puddings - Food Wine Garden

Name: Sticky Ginger Puddings - Food Wine Garden
Ingredients: 100g pitted dates; 2 x 2cm (approximate) cubes stem ginger in syrup, drained; 10ml tamarind paste; 15ml black treacle or golden syrup; 100g self-raising flour; 15ml ground ginger; 5ml ground cinnamon; 3ml bicarbonate of soda; 1 extra large egg; 30g butter, at room temperature, softened, plus extra for greasing; 150g soft dark brown sugar; 30ml pecan or walnuts, roughly chopped; 150ml cream, for whipping or creamy yoghurt; 150ml cream; 75g dark or light soft brown sugar; 40g butter; 75ml stem ginger syrup (from the jar), if you don’t have enough ginger syrup from the jar make up the volume with golden syrup or use smooth apricot jam; 1ml flaked sea salt; 100ml whiskey

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Makes 6-8 individual puddings Hint: they freeze well and dates are usually packed in 200g, so double up the recipe if you wish to. For this recipe you will need six 175ml ramekins, small pudding...

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Ingredients

100g pitted dates
2 x 2cm (approximate) cubes stem ginger in syrup, drained
10ml tamarind paste
15ml black treacle or golden syrup
100g self-raising flour
15ml ground ginger
5ml ground cinnamon
3ml bicarbonate of soda
1 extra large egg
30g butter, at room temperature, softened, plus extra for greasing
150g soft dark brown sugar
30ml pecan or walnuts, roughly chopped
150ml cream, for whipping or creamy yoghurt
150ml cream
75g dark or light soft brown sugar
40g butter
75ml stem ginger syrup (from the jar), if you don’t have enough ginger syrup from the jar make up the volume with golden syrup or use smooth apricot jam
1ml flaked sea salt
100ml whiskey