Serves 9 Hands-on time: 30 minutes
Hands-off time: 50 minutes
INGREDIENTS
For the batter:
1 cup Schweppes Ginger Ale
1¼ cups pitted and finely chopped dates
1 tsp bicarbonate of soda
6 tbsp (84g) butter, softened
¾ cup treacle sugar
2 large eggs
1½ cups self-raising flour, sieved
For the sauce:
1 cup (226g) butter, softened
2 cups treacle sugar
⅔ cup Schweppes Ginger Ale
1 cup cream
Serving suggestion: Vanilla Ice Cream
METHOD
For the batter:
1. Preheat the oven to 160°C and grease a medium baking dish (18x18cm) with non-stick cooking spray.
2. Heat the Schweppes Ginger Ale in a glass mixing bowl in the microwave for 4 minutes or until hot. Stir in the chopped dates and set aside to soak for 10 minutes.
3. Mash lightly with a potato masher to break up any chunky date bits. Stir in the bicarbonate of soda.
4. In a separate bowl, use an electric mixer to cream the butter and sugar for 5 minutes until light and fluffy. Whisk in the eggs, one at a time, until fully incorporated.
5. Stir in half of the flour, then the date mixture and, using a large spoon, fold in the remaining flour until just combined.
6. Spoon the batter into the prepared baking dish and bake for 35-40 minutes until golden brown.
For the sauce:
1. Combine the butter, sugar, Schweppes Ginger Ale and cream in a small pot over medium heat. Bring it up to a gentle simmer and whisk continuously for 5 minutes until thick and syrupy.
To assemble:
1. Remove the baked pudding from the oven and poke it generously with a wooden skewer. Pour half of the sauce over the pudding and set it aside for 15 minutes to soak.
2. Slice the pudding into 9 squares. Serve a portion topped with a scoop of vanilla ice cream and the remaining sauce on the side and ENJOY!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍
