Sticky Date & Ginger Pudding Recipe

Preheat the oven to 350°F (175°C) and grease a baking dish.

In a small bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for 5 minutes.

In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

In a medium bowl, whisk together the flour, ground ginger, cinnamon, and nutmeg.

Gradually add the dry ingredients to the butter mixture, alternating with the soaked dates (including the liquid), until well combined.

Gently fold in the chopped crystallized ginger, if desired.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the pudding to cool slightly before serving. Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.