Chocolate-gingerbread date pudding

by Ed Halmagyi


  • 250g pitted dates
  • 1 tsp bicarbonate of soda
  • 375ml boiling water
  • 200g unsalted butter
  • 1 cup brown sugar
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 1½ cups self-raising flour
  • ¼ cup Dutch cocoa powder, sifted
  • 1 cup raw sugar
  • 300ml cream
  • 100g milk chocolate


1 Preheat oven to 180°C. Combine the dates, and bicarbonate of soda in a bowl and pour over the boiling water. Set aside to cool completely.
2 Beat 125g butter with the brown sugar a spices in the bowl of an electric mixer on high speed until very light. Beat in the vanilla and eggs, then fold in the flour and cocoa. Spoon into a lined 22cm cake tin and bake for 40 minutes, until firm to touch.
3 Pour the raw sugar into a heavy-based saucepan and cook over a medium heat until caramelised. Stir in the cream, milk chocolate and remaining butter. Serve slices of pudding topped with hot sauce.

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