Christmas Dessert with brandy and ginger to keep warm
Christmas festive is full of flavours, colours, textures, hot, warm and cold meals. Every household would serve from entrees to desserts. Traditional and modern mixture of feasting where each one bring their best dish, and all laid on the long table.
No matter how full the belly is there are still plenty room for our Christmas specialty dessert. Served warm out of the oven, you will find it wickedly addictive. Ice cream, fruits, or cream or custard is a must. Addition, dessert wine drizzle over it too. Of course, there are bottomless round of alcohols, beers, champagne, cocktails or mocktails, dessert wine and soft drinks.
Everyone gets second helping if serve it a tiny bit small portion. Thankfulness to God for helping me make my sticky dates pudding that is moist, soft, brandy ginger flavoured and it’s sure is wickedly additive that my family enjoy it to the fullest that fill us with heart-bursting Joy and had a marvellous Christmas celebration remembering God’s abiding Presence Love, Peace, Hope and Joy in our house. God is the GIFT-the continuously gives-bounteously, with no strings attached. You can still serve this for New Year 2026 celebration. Let’s bake!!!
This is one and a half recipe
Ingredients
340 g pitted dates, chopped
390 g self-raising flour, sifted
500 ml water
75 ml brandy
1 Tsp bicarb soda
140 g butter salted, soft
300 g castor sugar
5 large eggs about 800 g size
3 Tsp ginger powder
1 Tsp vanilla essence
Caramel sauce
225 g dark brown sugar
375 vanilla custard
300 g butter, chopped
20 ml brandy
2-5 Tsp ginger powder
Method
Preheat oven 180 degrees C. Grease a square baking tray with 5 cm deep. Combine dates with water, 3 Tsp ginger powder and 75 ml brandy in a pot over medium heat. Cook for 8 minutes or until dates are very soft. Add bicrab soda and stir, then set aside to cool.
Beat butter and castor sugar until thick and pale, then add eggs one at a time, beating well after each. Add vanilla, dates mixture and then fold in flour. Spoon mixture into prepared baking tray.
Bake for 1 hour or until springy to the touch. Meanwhile, make caramel sauce: combine all ingredients in a pot: put 2 Tsp ginger powder first, and stir over medium heat until boiling. Simmer for 3 minutes or until combined and glossy. Taste to see if you needed extra ginger powder. My family can take heat (spicy) so, I have added 3 more Tsp ginger powder.
Once skewer in out clean, remove sticky dates from oven. Make holes with a chopstick all around the sticky dates. Spoon the brandy ginger caramel sauce over sticky. Make sure it seeps in the hole and sides. Bake a further 5-8 minutes. Serve warm with fruits, cream or custard or ice cream. Enjoy!!!!
Note: You might need extra flour if it’s too liquid. Oven temperatures may vary. You might need less or more time. You may omit brandy just use water. Also, you can omit ginger powder just add 1-2 Tsp salt You may want to make one recipe. As my family is big and everyone would go for second helpings I make one and a half recipe. I have to stop them from coming for the second a lttle while; so, I can take a picture of cut up to show. Then I let them continue eating second piece.
https://helenscchin.com/2025/12/22/sticky-dates-pudding-with-brandy-ginger-caramel-sauce/
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