Date, almond and ginger puddings

Chef and Rangemaster brand ambassador* Jordan Bourke has created this delicious recipe exclusively for Rangemaster using his Nexus Steam range cooker.


Serves 6


  • 150g unsalted butter, plus more to grease, at room temperature
  • 130g plain flour, plus more to dust
  • 1 tbsp stem ginger, very finely chopped
  • 8 medjool dates, stoned and chopped
  • 1 tbsp marsala wine
  • 1 orange, zested
  • 140g golden caster sugar
  • 2 eggs
  • Pinch of sea salt
  • 1½ tsp baking powder
  • 50g ground almonds
  • Jersey cream or crème fraiche, to serve
  • Maple syrup, to serve
  • Handful of roasted almonds, halved, to serve
  1. Grease 6 dariole moulds with butter and line the base of each mould with a disk of parchment paper, then dust with a little flour. Set the moulds onto the perforated metal tray for the steam cavity.
  2. In a bowl, combine together the stem ginger, chopped dates, marsala and orange zest. Set aside.
  3. In the bowl of an electric mixer, whisk together the butter and sugar until light and fluffy, this may take up to 5 minutes. Add in the eggs one at a time, until fully incorporated. Fold in the flour, salt, baking powder and ground almonds, followed by the dates and marsala.
  4. Divide the batter between the prepared pudding moulds and cook for 25 minutes at 100° steam. Remove from the steam cavity and leave to cool for 10 minutes, then run a knife around the edges of each pudding and carefully invert onto a plate. Serve immediately with some Jersey cream or crème fraiche, maple syrup and roasted almonds scattered over.


*Paid collaboration


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