Boozy Ginger Beer and Date Pudding with Ginger Toffee Sauce

We teamed up with @butterbutternz to bring you this incredibly tasty ginger pud made using our delish Hazy Alcoholic Ginger Beer.  She’s rich, sticky, oh so naughty and the perfect cure for the mid winter blues.

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Boozy Ginger Beer and Date Pudding with Ginger Toffee Sauce

Ingredients

1x can@zefferdrinksHazy Alcoholic Ginger Beer (plus more to guzzle whilst slaving)

80g candied or stemmed ginger, roughly chopped

175g pitted dates

1tsp vanilla paste

1tsp baking soda

50g butter

75g caster sugar

75g dark muscovado sugar

2 eggs

225g plain flour

1tsp baking powder

2tsp ground ginger



Toffee Sauce

300ml cream, plus more to serve

225g dark muscovado sugar

100g butter

80g candied or stemmed ginger, finely sliced

Pinch of salt



Method

Heat your oven to 180 fan bake and grease a 25cm oven proof skillet.

In a medium pot, combine your ginger beer, dates and vanilla. Bring to a boil and simmer for about 3-4 mins. Remove from the heat and stir in your baking soda.



Beat together your butter and sugars until smooth. Add your eggs one at a time beating well after each addition.

Fold through all dry ingredients before adding in your date mixture and gently mixing until combined.



Pour into your skillet and bake for 20-25 mins or until the centre springs back when gently pressed.



While the pud is baking, get onto your sauce. Combine cream, sugar and butter in a medium pot and cook until the sugar has dissolved and butter has melted. Simmer for about 5mins, stirring occasionally, until sexy and thick.



As soon as your pudding is out of the oven, drown in half your toffee sauce and drizzle over some cream. Scoop into bowls, top with more sauce, pour yourself a drink and gorge 🧡