Back
Sticky Date and Ginger Pudding with Ginger, Salty Caramel Sauce and Orange Creme Anglaise
Recipe by Ashleigh Bareham
- Steps
- Ingredients
Steps
- Preheat oven to 180C. Grease 6 x 9cm wide ramekins with butter.
- For the puddings, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, mixing well to combine after each addition. Sift in flour and cinnamon and mix until combined.
- Gently fold through dates and ginger.
- Divide the mixture evenly between the ramekins and bake until golden, about 25 minutes. Remove from oven and cool. When cool, turn the cakes out of the ramekins onto a tray or plate.
- For the caramel sauce, place sugar in a small pan and stir over medium heat until it resembles a deep toffee colour. Whisk in cream, butter, salt and ginger and simmer until thickened. Set aside.
- For the crème anglaise, place milk, cream, seeds from the vanilla bean and orange zest in a saucepan. Gently bring to just under boiling point.
- Meanwhile, whisk together egg yolks and sugar until thick and pale. Pour hot cream mixture into the egg mix, whisking continuously. Return the mixture back to the pan over a low heat and stir until the mixture thickens and coats the back of a spoon. Remove from heat and strain into a serving jug.
- Drizzle enough caramel sauce over unmoulded puddings so that the puddings absorb the sauce.
- To serve, place puddings onto a serving plates. Drizzle over more caramel sauce, garnish with orange segments and serve with crème anglaise on the side.
