Sticky ginger puds
- Course Types: Dessert
- Serves: 12
- Cooking Time: 40 minutes
Dietary Type / Allergen Information
Suitable for Vegans
Suitable for Vegetarians
Suitable for Lactose Free
Ingredients
- 4tbs Whirl Butter Alternative plus extra for greasing
- 200g soft brown sugar
- 200g self-raising flour
- 150g chopped dates
- 75g crystalised ginger
- 1tsp bicarb of soda
- 2tsp egg replacer (equivalent to 2 eggs made up as per instructions)
- 2tsp ground ginger
Products Used: Original Whirl
Method
Pre-heat the oven to 180°C/350°F/Gas Mark 4 line or grease a 20cm square baking tin (or 12 ramekins) with Whirl Butter Alternative.
Put the dates, crystallised ginger and bicarb in a pan and add enough boiling water to just cover. Leave to soak for approximately 1hr until the water has been absorbed.
Mix the Whirl Butter Alternative and sugar together, then beat in the egg replacer to form a batter.
Fold in the flour and ground ginger then pour into the baking tin (or ramekins) and bake for 30 minutes until they are browned nicely on top.
Remove from the oven and serve or once cold they can be warmed in the microwave for 20-30 seconds depending on power.
