Sticky Date, Pear And Ginger Pudding With Caramel Sauce

Finish your day with this delicious and comforting serve of yum!
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon
Sticky Date, Pear And Ginger Pudding With Caramel Sauce

Sticky Date, Pear And Ginger Pudding With Caramel Sauce

5 from 3 votes
Serves

8

Preparation

15

minutes
Cooking

40

minutes

Ingredients

  • 250g 250g pitted dates, roughly chopped

  • ¼ cup ¼ uncrystallised ginger, roughly chopped

  • 1 tsp 1 bicarbonate of soda

  • 80g 80g butter, chopped, softened

  • ¾ cup ¾ brown sugar, firmly packed

  • ¼ cup ¼ golden syrup

  • 2 2 free-range eggs

  • 1 ⅓ cups 1 ⅓ self-raising flour

  • 1 small 1 ripe Packham pear, peeled, cored and diced

  • 1 large 1 firm Packham pear

  • Icing sugar, to dust

  • Double cream, to serve

  • Caramel sauce
  • 125g 125g butter, chopped

  • ½ cup ½ golden syrup

  • ½ cup ½ brown sugar

  • 300ml 300ml thickened cream

Method

  • Preheat oven to 180°C fan-forced.
  • Put dates, ginger and 400ml boiling water in a medium saucepan over a medium heat. Bring to the boil. Add bicarb and stir to combine. Remove from heat and set aside for 30 minutes to cool to room temperature.
  • Put butter and sugar in the bowl of an electric mixer and beat, using whisk attachment, for 4 minutes or until light and creamy. Beat in golden syrup and add eggs, 1 at a time, beating well after each addition. Stir in cooled date mixture. Sift flour into mixture and stir to combine. Stir in diced pear.
  • Pour batter into a 30cm x 22cm tin and smooth the surface. Use a mandolin to thinly slice the whole pear into 5mm thick discs. Arrange on top of batter, slightly overlapping. Bake for 30-35 minutes or until deep brown and cooked through when tested with a skewer.
  • Meanwhile, to make the caramel sauce, put butter, golden syrup and sugar in a small saucepan and heat over a high heat, stirring until butter has melted and sugar has dissolved. Stir in cream and reduce heat to medium. Boil, stirring, for 5 minutes or until deeper brown and slightly thickened. Allow to stand for 15 minutes – sauce will thicken slightly as it cools.
  • Serve pudding drizzled with caramel sauce, dusted with icing sugar, and dolloped with cream and ice-cream.

Did you make this recipe?

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Market tips...

Saucy secrets

You can make the caramel sauce for the sticky date pudding the day before. Transfer cooled sauce to an airtight container and store in the fridge. To reheat it, simply cook in a small saucepan over medium heat.

Any leftovers?

Probably not! However, should you happen to have any of that liquid gold sauce left, store it in the fridge for up to 3 days, or freeze it in smaller, single-serve portions for a last-minute saucy treat over ice-cream.

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