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Sticky Caramel Pudding with Ginger Custard Recipe

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★★★★

3.9 from 37 reviews

This sticky caramel pudding with ginger custard is a decadent dessert that perfectly balances rich, sweet dates and caramel with a warming ginger-infused custard. Featuring moist date cake baked in a bundt pan, topped with buttery caramel sauce, caramel-coated walnuts, and a smooth, spiced ginger custard, this recipe delivers a comforting finish to any meal.

Ingredients

Scale

Pudding

  • 235g (1 1/2 cups) dried whole pitted dates
  • 1 tsp bicarbonate of soda
  • 200g (1 cup, firmly packed) brown sugar
  • 180g butter, at room temperature, plus extra, melted, to grease
  • 3 eggs, at room temperature
  • 225g (1 1/2 cups) self-raising flour, plus extra, to dust
  • 1/2 tsp mixed spice
  • 1/4 tsp ground cloves
  • 155g (3/4 cup) caster sugar
  • 80ml (1/3 cup) thickened cream
  • 100g walnut kernels

Ginger Custard

  • 8 egg yolks, at room temperature
  • 100g (1/2 cup) caster sugar
  • 500ml (2 cups) milk
  • 500ml (2 cups) thickened cream
  • 2–3 tbsp finely grated fresh ginger

Instructions

  1. Prepare the Dates: Place the dates in a small saucepan with 375ml (1 1/2 cups) water and bring to a boil. Remove from heat and stir in the bicarbonate of soda. Set aside for 15 minutes to cool; this softens the dates and helps create a moist pudding base.
  2. Preheat and Prepare Pan: Preheat your oven to 180ºC (160ºC fan forced). Brush a 22cm bundt pan with melted butter and lightly dust with flour to prevent sticking.
  3. Make the Pudding Batter: Using electric beaters, cream the brown sugar and 100g butter in a bowl until pale and fluffy. Beat in the eggs one at a time until just combined. Sift together the self-raising flour, mixed spice, and cloves, then fold into the batter. Add the cooled date mixture and gently fold through until combined. Pour batter into the prepared pan, smoothing the surface evenly.
  4. Bake the Pudding: Bake in the preheated oven for 40 minutes or until a skewer inserted into the center comes out clean. This ensures the cake is cooked through but remains moist.
  5. Make the Caramel Sauce: While the pudding bakes, combine caster sugar and 2 tablespoons water in a heavy-based saucepan over medium-high heat. Stir constantly until sugar dissolves, then simmer without stirring for about 5 minutes or until golden, brushing down sides to prevent crystallization. Remove from heat, carefully add remaining butter, and stir until combined. Stir in the cream cautiously, then return to medium-high heat and boil for 1 minute. Remove from heat and cover to keep warm.
  6. Prepare Ginger Custard: Whisk the egg yolks and caster sugar in a large heatproof bowl until well combined. Heat the milk, cream, and grated ginger in a saucepan over medium heat until just simmering. Gradually pour this hot mixture into the egg yolks, whisking constantly. Return the entire mixture to the saucepan and cook over low heat, stirring constantly, for about 5 minutes or until the custard thickens enough to coat the back of a spoon. Strain the custard to remove the ginger bits and pour into a jug.
  7. Caramelize the Walnuts: Toss walnut kernels in a small bowl with 2 tablespoons of the prepared caramel sauce until well coated.
  8. Assemble and Serve: Turn the baked pudding onto a serving platter. Use a skewer to poke several holes in the pudding, allowing the caramel sauce to seep in. Top the pudding with the caramel-coated walnuts. Drizzle generously with the ginger custard and remaining caramel sauce. Serve warm for best flavor and texture.

Notes

  • Ensure the eggs and butter are at room temperature for better batter consistency.
  • Do not overbake the pudding to keep it moist and sticky.
  • Fresh ginger is key for the custard’s flavor; adjust quantity to taste.
  • Use a skewer to create holes in the pudding for caramel absorption, enhancing richness.
  • This dessert is best served warm but can be gently reheated if prepared in advance.

Keywords: sticky pudding, caramel pudding, ginger custard, date cake, dessert recipe, caramel sauce, walnut topping

Find it online: https://epicrecipebox.com/sticky-caramel-pudding-with-ginger-custard-recipe/