Serve with softly whipped cream or custard for an extra layer of taste to this delicious dessert.


  • 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


  1. Preheat the oven to 180°C (350°F), Gas mark 4.
  2. 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.
  3. Whisk the egg in a bowl, then add in the milk, the butter and date mixture and the chopped stem ginger.
  4. 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.
  5. Next, make the sauce.
  6. 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.
  7. 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.
  8. Remove from the oven, allow to cool very slightly, then serve with softly whipped cream or custard.