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  4. Syrup, Ginger, Date and Walnut Pudding

Syrup, Ginger, Date and Walnut Pudding

Credited to: Dave and Lorraine - Madhatters

Kcal: 375.0

Serves 10
45 mins cooking time


  • 450g (16oz) golden syrup
  • 115g (4oz) stork margarine
  • 230g (8oz) gluten free self raising flour*
  • ½ tsp bicarbonate of soda
  • 1 tsp (5ml) ground ginger
  • 250ml (9fl oz) semi skimmed milk
  • 1 egg, beaten
  • ½ tsp salt
  • 100g (3½oz) chopped dates
  • 50g (2oz) chopped walnuts


  1. Mix the dates and walnuts and toss in gluten free flour

  2. Add the bicarb to the cup of milk and stir in well

  3. Turn on oven and set to 180°C/350°F/Gas Mark 4

  4. The oven needs to be at temperature before mixing

  5. Mix the flour, salt and ginger together in a mixing bowl

  6. Place the syrup and margarine in a saucepan and bring to the boil, add the milk/bicarb and egg to the pan and stir well

  7. Slowly stir the syrup mixture into the flour

  8. Whisk this well to get rid of any lumps

  9. Then add the dates and walnuts and stir in

  10. Add the contents to an 8 inch lined cake tin and place straight in the preheated oven for 45 minutes

  11. Check by sticking in a clean knife as you would for a cake. If clean when removed the pudding is ready

  12. You can pour the mixture into smaller baking dishes to make individual puddings and cook for 25 minutes

  13. By using the cake tin it gives you pudding or cake that can be sliced

  14. To serve warm a slice and add clotted cream or ice cream or just simply eat it as a slice of cake

Notes: *Please check your Food and Drink Directory for suitable products.

Nutritional information per serving

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