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Unlocking the Secrets of Homemade Sticky Date Ginger Pudding: A MotherBee Recipe

Updated: Sep 17, 2023

Unveil the comfort of Sticky Date Ginger Pudding with this divine MotherBee recipe! Indulge in moist dates and warming ginger that bring memories of Filipino homes, making this the ultimate treat.

I have a confession to make: I never tasted Sticky Date Ginger Pudding while growing up in the Philippines. Seeing them in recipe books never caught my fancy, perhaps because dates weren’t as accessible or budget-friendly back home. But oh, how life changes! After moving to New Zealand, I finally gave it a try and became instantly addicted! This dessert has now become my must-have during the festive season, and I can’t wait for you to fall in love with it just like I did!

Origin, Inventor, and Historical Background

Sticky date pudding traces its roots to British cuisine, but the Filipino twist of ginger is all me! Dates have been used for desserts since ancient times. Although the British can be credited with creating the classic “sticky toffee pudding,” adding ginger gives it a tropical flair.

What the Recipe Title Means?

The term “Sticky Date Ginger Pudding” is quite self-explanatory—sticky from the dates, spiced up by ginger, and a pudding that’s warm and comforting.

Modern Versions and Evolution

The dish has undergone several transformations. Some now include exotic spices, others chocolate chips. But my version stays true to my Filipino roots, with the added kick of ginger!

Different Versions From Different Places

In Australia, it’s often served with vanilla ice cream. In the UK, you’ll find it topped with toffee sauce. But here, it’s all about that caramel ginger sauce!

Sticky Date Ginger Pudding Recipe

Preparation Time: 30 minutes

Cooking Time: 35 minutes

Number of Servings: 8-10

Tools and Equipment:

  • Electric Mixer

  • Muffin Tray

  • Rubber Spatula

  • Ceramic or Tin Molds

Storage, Packaging, and Shelf Life

  • Room temperature: 1 day

  • Chilled: 5-7 days

  • Freezer: Up to 3 months

Food Safety Tips

  • Always store the pudding in an airtight container.

  • Use fresh ingredients for longer shelf life.

Science Behind the Process:

The reaction between baking soda and the acidic dates creates a moist texture, while the ginger powder brings anti-inflammatory properties to the dish.

10 Tips for Success

  1. Soften the dates well.

  2. Don’t overmix the batter.

  3. Use room-temperature ingredients.

  4. Preheat the oven accurately.

  5. Don’t skip the molasses for depth of flavor.

  6. Use good quality brandy.

  7. Fresh ginger over dried.

  8. Fold, don’t stir, the dates and ginger.

  9. Bake until just set.

  10. Pour sauce while pudding is warm.

10 Common Mistakes and Troubleshooting

  • Skipped steps

  • Wrong measurements

  • Underbaking

  • Overmixing

  • Using stale dates

  • Omitting ginger

  • Bad cream

  • Sauce too thick

  • Ignoring food safety

  • Not testing doneness

10 Common Questions:

🟣Question: Can I use white sugar?

🟢Answer: Yes, you can use white sugar, but brown sugar adds a richer flavor and moisture to the pudding.

🟣Question: Do I have to use brandy?

🟢Answer: No, brandy is optional. You can use rum as a substitute or even apple juice for a non-alcoholic version.

🟣Question: Is fresh ginger mandatory?

🟢Answer: Fresh ginger provides a more vibrant flavor, but you can substitute with additional ginger powder if fresh is unavailable.

🟣Question: Can I skip molasses?

🟢Answer: Molasses adds depth to the flavor. If you skip it, you may lose some richness, but the recipe will still work.

🟣Question: What’s the best cream?

🟢Answer: A high-fat, thick cream like heavy cream or double cream works best for a richer texture and flavor.

🟣Question: Can I use coconut milk?

🟢Answer: Yes, coconut milk can be a dairy-free alternative, but note that it will add a coconut flavor to the pudding.

🟣Question: Why is my pudding dry?

🟢Answer: Dry pudding could be due to overbaking or not enough liquid in the batter. Always double-check your measurements and baking time.

🟣Question: Can I double the recipe?

🟢Answer: Yes, you can double the recipe. Just make sure to adjust the baking time and use larger or multiple baking vessels.

🟣Question: How do I store leftovers?

🟢Answer: Store leftovers in an airtight container. They can last 3-5 days at room temperature, 5-7 days chilled, or up to 3 months in the freezer.

🟣Question: Can I freeze the sauce?

🟢Answer: Yes, the caramel ginger sauce can be frozen. Thaw in the fridge before reheating for best results.

Ingredient Functionality

  • Dates: Natural Sweetener

  • Ginger: Spice & Aroma

  • Liquor: Adds flavour and act as preservative

Ingredient Substitutions

  • Rum for Brandy

  • Maple Syrup for Molasses

Suggested Serving or Variations

  • Serve with vanilla ice cream.

  • Top with chopped nuts for texture.

Nutrition per serving:

  • Calories: 300

  • Carbohydrate: 40g

  • Protein: 6g

Sticky Date Ginger Pudding Recipe

Butter - 108 grams

Brown sugar - 116 grams

Egg - 121 grams

All purpose four - 108 grams

Milk powder - 22 grams

Baking powder - 1/2 teaspoon

Baking soda - 1/4 teaspoon

Ginger powder - 1 teaspoon

Cream - 81 grams

Brandy - 33 grams

Molasses - 5 grams

Vanilla essence - 1/2 teaspoon

Pitted Dates - 332 grams

Fresh ginger - 50 grams


Sticky Date Ginger Pudding Procedure

  1. Pre-heat oven to 150oC and line 1 muffin tray, set aside until needed.

  2. Weigh dates and soak in hot water. Let them soften for at least 10 minutes, then drain and squeeze excess liquid out. Set aside until needed.

  3. Prepare cream, brandy, molasses and vanilla essence then mix and set aside until needed.

  4. Prepare and weigh the rest of the ingredients: eggs, and ginger go in separate containers then set aside until needed.

  5. Using an electric mixer, cream butter, brown sugar in a medium bowl on medium-high speed until light and fluffy.

  6. Add eggs one at a time, beating to combine. Add half the dry premix then use a rubber spatula to scrape sides and stir to combine. Add half the liquid mix then scrape sides and stir to combine. Repeat the same process with remaining dry premix and liquid mix.

  7. Use a rubber spatula to fold the ginger and soaked datesinto the batter, at least 3 to 4 folds or until well combined.

  8. Pour batter into buttered ceramic or tin molds leaving at least 1 cm away from the top.

  9. Bake for 30 to 35 minutes or until a skewer inserted into the center comes out clean.

  10. While still warm pour generous amount of warm caramel ginger sauce into the sticky date pudding while they are still in the mold.

  11. Unmold on a deep serving plate and pour more of the caramel ginger sauce then top with chopped candied ginger.


Caramel Ginger Sauce Recipe

Dulce de leche 400 grams

Ginger powder 20 grams

Honey 20 grams

Thick cream 100 grams


Caramel Ginger Sauce Procedure

  1. Mix them together to create a pouring sauce.

  2. Heat the mixture in the microwave for 30 seconds, then stir until all elements are integrated.

  3. Pour on the pudding.


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