Sticky spiced ginger sponge

by | Jan 21, 2025

A deliciously rich ginger sponge pudding with the gentle warmth of our Salty Pumpkin Spice. Use our spice mix, developed with the brilliant Condiment Claire, in place of traditional ‘pudding spice’, for a balanced blend with an added Halen Môn hit.

This pudding is exactly what we want to eat as the first month of the year comes to a close, comforting and decadent, best devoured in front of a log fire.

INGREDIENTS

Serves 4

  • 200g pitted dates, roughly chopped

  • 250ml whole milk

  • 80g softened butter

  • 175g dark muscovado sugar

  • 2 large eggs

  • 1 tsp vanilla bean paste

  • 1 tbsp treacle

  • 175g plain flour

  • 2 tsp baking powder

  • 2 tsp Halen Môn Salty Pumpkin Spice

  • 1 tsp ground ginger

  • 75g stem ginger balls, roughly chopped

  • 2 tbsp stem ginger syrup

METHOD

  1. Preheat the oven to 180C fan. Grease a 25cm square / medium sized baking dish with butter.  

  2. Add the milk and the dates to a pan and heat until starting to steam, then take off the heat and put to one side. Meanwhile cream together the butter and 100g of the sugar in a mixing bowl, or a stand up mixer with a whisk attachment. Beat together until light and fluffy, before adding the eggs one at a time. Add the vanilla and treacle and mix again. In a smaller bowl combine the flour, baking powder, spice mix and ginger with a whisk. Mix these dry ingredients into the larger bowl gently until completely combined.

  3. Now transfer the milk and dates to a food processor or blender along with the ginger and blitz to a rough puree. Add this to the pudding batter and once everything is mixed together pour into the prepared dish. 

  4. Combine 180ml just boiled water, the remaining 75g sugar and the 2 tbsp of ginger syrup in a jug, mix together before pouring over the pudding and placing in the oven. Bake for 40-45 minutes until the top of the pudding has firmed up. As you spoon out the pudding there should be lots of syrupy sauce underneath, spoon this over the top of the pudding as you serve. Best with ice cream, custard or pouring cream served alongside.

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