Sticky date, ginger and sherry toffee pudding recipe

Method

1. Grease a 1.2ltr pudding bowl with butter and dust with a little flour. Put a large saucepan (deep enough to hold the bowl) on the hob and place an upturned heatproof saucer inside. Grease a large sheet of foil and fold a 4cm pleat along the middle.
2. Put 200g dates in a heatproof bowl with the bicarbonate of soda and pour over 200ml boiling water. Leave to soak for 15 mins, then stir and mash with a fork.
3. Meanwhile, beat 75g butter, 2 tbsp treacle, the syrup and 150g sugar in a mixing bowl with an electric whisk for 5 mins until creamy. Add the beaten egg a little at a time, beating well between additions. Mix the flour with the ground ginger. Sift half into the mixing bowl, slowly beating in, then mix in the rest. Stir in the date mixture.
4. Spoon into the pudding bowl. Cover with the foil so the pleat is along the centre. Secure around the side with string and make a string handle across the top of the pudding bowl. Place on top of the saucer in the pan and pour in boiling water to halfway up the sides of the pudding bowl. Bring to the boil, then cover and turn down the heat to a simmer. Steam for 2 hrs, topping up the water as needed, or until a skewer insterted in the centre comes out clean.
5. For the sauce, pour 1 tbsp treacle, 150g butter, 200g sugar, the stem ginger and 120g dates into a saucepan. Heat until the sugar has melted, then stir in the cream and sherry. Bubble for 5 mins to thicken.
6. Invert the pudding onto a warmed plate. Prick all over with a cocktail stick and brush generously with sauce. Serve in slices with more sauce spooned over, and ice cream or cream, if you like.

• See more Christmas dessert recipes

• Freezing and defrosting guidelines

  Freeze pudding and sauce seperately.In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.