Sticky toffee and ginger puds
SERVES 6 PREP 15 mins COOK 30 mins
Easy

175g/6oz dates, stoned and chopped
75g/2 ½ oz stem ginger in syrup, finely chopped, 6 tbsp syrup from the jar, and extra syrup and chopped ginger for serving  
1 tsp bicarbonate of soda
75g/2 ½ oz butter, softened, plus extra for greasing
175g/6 oz soft brown sugar
1 egg
175g/6 oz flour
1 tsp ground ginger
Custard, to serve

1. Heat oven to 200C/fan 180C/gas 6. Mix the dates, stem ginger and bicarb and cover with 250ml of boiling water. Leave to soak. Grease 6 individual pudding basins, drizzle 1 tbsp of the stem ginger syrup into each basin then set aside. In a bowl, cream the butter and sugar together until pale, and then add the egg. Fold in the flour, ground ginger and the date and ginger mixture. Divide between the basins, and then cover each tightly with a square of greased foil.

2. Place the puddings in a roasting tray, half fill the tray with boiling water, then cook for 30 mins until puffed up. Turn out onto plates, drizzle with more syrup mixed with a little extra chopped stem ginger, then serve with custard.