Ingredients
1 cup Medjool dates, pitted and chopped
1 cup boiling water
1 teaspoon baking soda
1/2 cup unsalted butter, softened
3/4 cup dark brown sugar
2 large eggs
1.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 cup finely grated carrots
1/2 cup granulated sugar (for syrup)
1/2 cup water (for syrup)
2 tablespoons fresh ginger, sliced (for syrup)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish or individual ramekins.
Step 2: Place chopped dates in a bowl with boiling water and baking soda. Let sit for 10 minutes, then mash with a fork or blend into a paste.
Step 3: Cream together the butter and dark brown sugar until light and fluffy. Beat in the eggs one at a time.
Step 4: Fold in the date mixture and the finely grated carrots until well combined.
Step 5: Sift the flour, baking powder, and ground ginger into the wet ingredients. Gently stir until just combined; do not overmix.
Step 6: Pour the batter into the prepared dish and bake for 40-45 minutes, or until a skewer comes out clean.
Step 7: While the pudding bakes, combine granulated sugar, water, and sliced fresh ginger in a small saucepan. Simmer for 10 minutes until syrupy.
Step 8: Poke holes in the hot pudding and pour half the ginger syrup over it. Serve warm with the remaining syrup on the side.
Notes
Ensure the carrots are very finely grated for the best texture. If you prefer a less spicy syrup, reduce the amount of fresh ginger root used.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Baked Goods
- Cuisine: British-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 42g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
Keywords: warm carrot and date pudding with ginger syrup, carrot pudding, date dessert, ginger syrup, sticky pudding
