Steamed date and candied ginger sponge puddings with ginger custard

Preparation info
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By Christine Manfield

Published 1999

  • About

Little sponge puddings to serve during winter — a time when we yearn for rich, warm and filling treats. Serve these puddings as soon as they are made for the best results.


  • 9 fresh dates, halved and pitted
  • 6 teaspoons minced candied ginger
  • 65 ml


  1. Preheat oven to 180°C and butter and sugar 6 x 150 ml (5 cm deep x 8 cm wide) dariole or pudding moulds. Sit moulds in a deep-sided baking dish. Slice dates and arrange with candied ginger over bases of moulds.
  2. Bring golden syrup, ginger wine and liqui