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The author accepts no responsibility.

Try this.

Ginger Stickey Date Pudding

ingredients:

250g pitted dates, choppped finely
60gm glace ginger chopped finely
1 teaspoon bicarbonate of soda
1 1/2 cups boiling water
125 g butter, softened
1 cup dark brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups White Wings Self - Raising flour, sifted

Caramel sauce:

2 cups dark brown sugar
600 ml thickened cream
1 teaspoon vanilla extract
60g butter

Drambuie to taste.

Method:

Preheat oven to 180 C. Grease and line the base of a 7cm deep, 22 cm (base) cake pan.

Place Ginger, dates, and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.

Using an electric mixer, beat butter, sugar and vanilla until creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.

Spoon mixture into prepared cake pan. Bake for 35 to 45 minutes or until skewer inserted into the centre comes out clean. Turn onto a plate.

Make sauce Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium - low. Simmer for 2 minutes.

Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.

Addendum:

This recipe can be made in paddy cake (cupcake) tins. Use paddy cake papers to line tins. Spoon in mixture and cook for 17 - 20 minutes or until skewer comes out clean.

Serving suggestion:

Pour Drambuie over warm pudding and then pour warm sauce over pudding.

Warning:

Drambuie must be continually tested by the cook during the cooking process in order to ensure that it has not deteriorated. This ensures that you are not using substandard ingredients..............Honest !!!!!!!

Let me know what you think !!!!!!!!!