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!
Preheat oven to 356F
2 cups of light brown sugar
2 cups of water
1/2 cup of sweet wine (port or muscadel)
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.