Serve this delicious dessert with softly whipped cream or custard.


  • 75g (3oz) stoned dates, chopped

  • 75g (3oz) butter

  • 1 egg

  • 250ml (9fl oz) milk

  • 40g (1½oz) stem ginger in syrup, very finely chopped

  • 125g (4½oz) plain flour

  • 1½ tspbaking powder

  • 125g (4½oz) dark brown sugar

  • ½ tsp salt

  • For the Sauce

  • 125g (4½oz) dark brown sugar

  • 150ml (5fl oz) boiling water

  • 50g (2oz) butter

  • 2 tblsp stem ginger syrup from the jar

  • To Serve

  • Softly whipped cream or custard


  • 1.

    Preheat the oven to 180°C (350°F), Gas mark 4.

  • 2.

    Place the chopped dates in a small saucepan with the butter over a medium heat and allow the butter to melt, then take off the heat.

  • 3.

    Whisk the egg in a bowl, then add in the milk, the butter and date mixture and the chopped stem ginger.

  • 4.

    Place the flour, baking powder, brown sugar and salt in a mixing bowl. Mix, then make a well in the centre. Pour in the wet ingredients and stir to mix. Pour into the pie dish.

  • 5.

    Next, make the sauce. Place the dark brown sugar, boiling water, butter and ginger syrup in a saucepan on a high heat and bring to the boil, stirring to melt the butter. As soon as it comes to a rolling boil, pour it evenly over the batter in the dish and place in the preheated oven. Cook for 40–45 minutes until just set in the centre.

  • 6.

    Remove from the oven, allow to cool

Nutritional information

Nutritional analysis per serving (12 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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