Sticky Date Pudding Microwave Recipes

Steps:

• Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
• For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.

Steps:

• Pre-heat the oven to 190°C-Gas5.
• Chop the dates in half and put them in a small saucepan and cover with the soya milk and water; simmer until the dates are soft.
• Take off the heat and stir in the bicarbonate of soda, which will froth as you add it to the date mixture. Leave to cool.
• Beat together the margarine and sugar until pale and creamy.
• Add the date mixture and stir.
• Mix the spices into the flour. Sieve the flour and fold into the sponge mixture.
• Spoon the sponge mixture into a 20cm x 20cm tin.
• Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed.
• To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan; simmer for 5 minutes without stirring.
• Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding.
• It freezes well, cut into individual servings and place in the freezer. Defrost in the microwave for 2 minutes.

Steps:

• Caramel sauce: Put all ingredient in a 2-litre ovenproof glass jug. Cook, uncovered in the microwave for 5-6 minutes on 850 watts/high/100%, stirring 2-3 times during cooking. Remove from microwave and set aside.
• Grease a 22 cm ring container with high sides.
• Combine dates and water in a heatproof dish. cook, uncovered, for 4-5 minutes on 850 watts/high/100%.
• Quickly stir in bicarb of soda (mixture will froth, so don't worry).
• Cream together butter, sugar and orange rind. Add vanilla and eggs, one at a time.
• Fold in flour and date mixture. Spread in prepared container. Place on a rack and cook, uncovered, for 8-10 minutes on 650 watts/medium high/70%.
• Gently pour two-thirds of the caramel sauce over the half-cooked pudding. Put it back into microwave oven and cook, uncovered, for a further 5-6 minutes on 500 watts/medium/50%. Allow to stand for 5 minutes before turning out.
• Serve with remaining sauce.