Serve with softly whipped cream or custard for an extra layer of taste to this delicious dessert.
Ingredients
- 75g (3oz) stoned dates, chopped
- 75g (3oz) butter
- 1 egg
- 250ml (9fl oz) milk
- 40g (1½oz) stem ginger in syrup, very finely chopped
- 125g (4½oz) plain flour
- 1½ tspbaking powder
- 125g (4½oz) dark brown sugar
- ½ tsp salt
For the Sauce:
- 125g (4½oz) dark brown sugar
- 150ml (5fl oz) boiling water
- 50g (2oz) butter
- 2 tblsp stem ginger syrup from the jar
To Serve:
- Softly whipped cream or custard
Method
- Preheat the oven to 180°C (350°F), Gas mark 4.
- Place the chopped dates in a small saucepan with the butter over a medium heat and allow the butter to melt, then take off the heat.
- Whisk the egg in a bowl, then add in the milk, the butter and date mixture and the chopped stem ginger.
- Place the flour, baking powder, brown sugar and salt in a mixing bowl. Mix, then make a well in the centre. Pour in the wet ingredients and stir to mix. Pour into the pie dish.
- Next, make the sauce.
- Place the dark brown sugar, boiling water, butter and ginger syrup in a saucepan on a high heat and bring to the boil, stirring to melt the butter.
- As soon as it comes to a rolling boil, pour it evenly over the batter in the dish and place in the preheated oven. Cook for 40–45 minutes until just set in the centre.
- Remove from the oven, allow to cool very slightly, then serve with softly whipped cream or custard.
