The Date and Ginger Pudding is made by boiling Deglet dates and blending them into a sticky paste. This plus Blackstrap molasses and ginger goes into making the super sticky pudding.

You’ll get 3-4 days out of your Date and Ginger Pudding. It’ll keep better with some parchment around it in a sealed container or one of them old biscuit tins.

If you want to heat it a little and you can’t zap it for 10 seconds then here’s what I do:

Put the slice on parchment paper and steam it for a minute or two. You don’t want the water bubbling away – get your pan boiling then turn it right down, if not off, and then put the basket on. 

No basket? No problem. I use a colander an’ a pan lid! (not exactly photogenic, but it does the job.)  

The Date and Ginger Pudding is available for Autumn and Winter.

For all cake orders, order before 2pm on Monday for Wednesday dispatch and before 2pm on Tuesday for Thursday dispatch. 

Our bakery only uses gluten-free, organic, plant-based ingredients and we only use unrefined sugars. 

Nuts are used in the bakery so, please double check ingredients below and have a look over the T’s and C’s before ordering so you know what to do if there’s any problems.

*brown rice flour, *maize, *buckwheat, *tapioca starch  *potato and arrowroot.

Water

*Coconut sugar, *maple syrup, *dates, *flaxseed, *molasses, ginger.

*Naturli V Block (Shea butter oil* (43%), water, coconut oil* (21%), rapeseed oil* (11%), salt, ALMOND* (1%), emul-sifier (sunflower lecithin*), carrot juice*, lemon juice*, natural sunflower oil flavour.) 

GF baking powder, GF bicarb, *sea salt.

*denotes organic