Sticky ginger and walnut puddings with butterscotch sauce

Name: Sticky ginger and walnut puddings with butterscotch sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 6-8 with leftover sauce
Cuisine: British recipes
Ingredients: 250g pitted dates, chopped; 400ml boiling water; ½ tsp bicarbonate of soda; 150g unsalted butter, at room temperature, plus extra to grease; 250g light muscovado sugar; 3 large free-range eggs; 30g stem ginger in syrup, drained and finely chopped; 1 tsp ground ginger; 350g self-raising flour; 100g walnut pieces, toasted briefly in a hot dry pan, then chopped; 1 tbsp black treacle; Double cream to serve; For the maple butterscotch sauce; 180g light muscovado sugar; 100g unsalted butter; 250g double cream; 1 tbsp black treacle; 50ml maple syrup; ½ tsp sea salt; You’ll also need; 6 x 250ml pudding dishes or 8 x 180ml dishes (or see tip)

Published: 6 Jan 16
Updated: 18 Mar 24

Test kitchen approved

Like sticky toffee pudding but with extra oomph from ginger and walnuts – this is a must try recipe for any pudding lover.

Serves 6-8 with leftover sauce
Hands-on time 30 min, oven time 40 min

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Ingredients

250g pitted dates, chopped
400ml boiling water
½ tsp bicarbonate of soda
150g unsalted butter, at room temperature, plus extra to grease
250g light muscovado sugar
3 large free-range eggs
30g stem ginger in syrup, drained and finely chopped
1 tsp ground ginger
350g self-raising flour
100g walnut pieces, toasted briefly in a hot dry pan, then chopped
1 tbsp black treacle
Double cream to serve

For the maple butterscotch sauce

180g light muscovado sugar
100g unsalted butter
250g double cream
1 tbsp black treacle
50ml maple syrup
½ tsp sea salt

You’ll also need

6 x 250ml pudding dishes or 8 x 180ml dishes (or see tip)

Method

Heat the oven to 180°C/160°C fan/ gas 4. Put the dates in a medium heatproof bowl, pour over the boiling water and add the bicarbonate of soda (see Know-how). Stir well, then set aside to soak. Lightly grease the pudding dishes with butter.
In a large mixing bowl, using an electric mixer, cream together the butter and muscovado sugar until pale and fluffy. Add the eggs, one by one, mixing well between additions. Add both gingers, the flour, walnuts, treacle and dates with their soaking liquid, then beat until incorporated.
Pour the batter into the prepared dishes, transfer to the oven and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Remove and leave to cool for around 10 minutes while you make the butterscotch sauce.
Put all the sauce ingredients, apart from the salt, in a heavy-based saucepan and heat gently until the sugar has dissolved and it has a smooth, liquid consistency. Turn the heat to high and bubble for a few minutes, then stir in the salt. Drizzle some of the hot sauce over the tops of the puddings for a glossy finish, then pour the rest into a jug to serve alongside. Serve immediately.

Recipe from November 2015 Issue

Nutrition

Nutrition: per serving

Calories: 733 kcals
Fat: 36.2g (17.3g saturated)
Protein: 10.6g
Carbohydrates: 89.6g (55.7g sugars)
Fibre: 3.2g
Salt: 1.1g

delicious. tips

If you want to make this in one big dish, use a 1.5 litre ovenproof dish and cook for around 50 minutes, covering it with foil if it darkens too quickly.
Make the butterscotch sauce up to 5 days ahead, keep in a sealed container in the fridge and reheat gently to serve. Bake the puddings the night before, drizzle with a little butterscotch sauce, then cool and chill, covered, overnight. Warm through in a medium oven to serve, and reheat the butterscotch in a pan or the microwave.
Soaking dates in hot water with bicarbonate of soda softens the skins, breaking them down so they become sticky.

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Sticky ginger and walnut puddings with butterscotch sauce

Ingredients

Method

Nutrition

delicious. tips

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