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Sticky ginger puddings
Tins, packets and jars
2 tsp
tamarind
paste
2 tsp
tamarind
sauce
Cooking ingredients
100g/3½oz pitted
dates
, ideally Sayer
2 cubes
stem ginger
in syrup, drained
1 tbsp black
treacle
100g/3½oz
self-raising flour
2 tsp
ground ginger
½ tsp ground
cinnamon
½ tsp
bicarbonate of soda
150g/5½oz soft dark
brown sugar
1 tbsp
pistachio
nuts, roughly chopped, to decorate
75g/2¾oz dark or light soft
brown sugar
1 tbsp black
treacle
3 tbsp
stem ginger
syrup (from the jar)
½ tsp flaked
sea salt
Dairy, eggs and chilled
1 large free-range
egg
30g/1oz unsalted
butter
, softened, plus extra for greasing
150ml/5fl oz
double cream
40g/1½oz unsalted
butter
Other
4 tbsp
whisky
Back to recipe
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