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Old 04-16-2013, 07:17 AM   #1
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Location: Brakpan, South Africa
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Snip's Warm Ginger and Date Pudding

Winter is well on it's way to SA and we just love our warm puddings
This is one of my family's favourites that I came up with few years ago.
It's sticky, comforting, intense in flavour and oh so naughty!
Enjoy!

Preheat oven to 356F

Syrup:

2 cups of light brown sugar
2 cups of water
1/2 cup of sweet wine (port or muscadel)

Pudding Batter:
2 tbsps. of butter
2 tbsps. of apricot jam
1/2 cup of milk
1 level tbsp. of ground ginger
1 large egg whisked
1 cup of finely chopped dried dates
1 and a half tbsps. of baking soda
4 ounces of chopped preserved ginger
1 cup of AP flour

Mix all the ingredients for syrup in a small pot and stir over a low heat till sugar dissolves. Simmer for 10 minutes. Set aside.

Heat apricot jam, butter, milk and ground ginger in a medium size pot. Whisk in egg and dates. Add baking soda and preserved ginger, mix well. Remove from heat and gently mix in the cup of flour.
Pour batter evenly into a greased ovenproof dish. Pour 1/3 of the syrup mixture over batter. Bake for 15 minutes at 365F (180C). Pour half of the remaining syrup over and bake for 20 minutes more or until cooked through.
Pour over rest of syrup and allow to stand for 10 minutes. Serve warm with soft whipped cream, custard or vanilla ice cream.

Serves 6

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Old 04-16-2013, 08:19 AM   #2
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I have saved this one!

Is the preserved ginger the same as crystallized ginger?
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Old 04-16-2013, 08:52 AM   #3
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Quote:
Originally Posted by Aunt Bea View Post
I have saved this one!

Is the preserved ginger the same as crystallized ginger?
I use the sweet ginger preserved in syrup but crystallized ginger will be perfect too It cooks in the pudding so as long as it's sweet it's fine.

Hope you enjoy it :)
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"I hear voices and they don't like you "
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ginger, pudding, recipe

Snip's Warm Ginger and Date Pudding Winter is well on it's way to SA and we just love our warm puddings :yum: This is one of my family's favourites that I came up with few years ago. It's sticky, comforting, intense in flavour and oh so naughty! Enjoy! Preheat oven to 356F Syrup: 2 cups of light brown sugar 2 cups of water 1/2 cup of sweet wine (port or muscadel) Pudding Batter: 2 tbsps. of butter 2 tbsps. of apricot jam 1/2 cup of milk 1 level tbsp. of ground ginger 1 large egg whisked 1 cup of finely chopped dried dates 1 and a half tbsps. of baking soda 4 ounces of chopped preserved ginger 1 cup of AP flour Mix all the ingredients for syrup in a small pot and stir over a low heat till sugar dissolves. Simmer for 10 minutes. Set aside. Heat apricot jam, butter, milk and ground ginger in a medium size pot. Whisk in egg and dates. Add baking soda and preserved ginger, mix well. Remove from heat and gently mix in the cup of flour. Pour batter evenly into a greased ovenproof dish. Pour 1/3 of the syrup mixture over batter. Bake for 15 minutes at 365F (180C). Pour half of the remaining syrup over and bake for 20 minutes more or until cooked through. Pour over rest of syrup and allow to stand for 10 minutes. Serve warm with soft whipped cream, custard or vanilla ice cream. Serves 6 3 stars 1 reviews
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