• 160g Dates stones removed, chopped
  • 1tsp Bicarbonate of soda
  • 75g Unsalted butter
  • 150g Caster sugar
  • 2 large eggs beaten
  • 175g Self-raising flour sifted
  • 2tsp Ground ginger
  • 80g Rachel’s Greek Style Ginger Yogurt


  • 100g Unsalted butter
  • 2 Ripe pears peeled and diced
  • 175g Light soft brown sugar


  • STEP 1

    Pre-heat the oven 170°c/325°f/gas 3.

  • STEP 2

    Place the dates in a small bowl and pour over 150ml of boiling water, stir in the bicarbonate of soda and leave to one side.

  • STEP 3

    In a large mixing bowl cream the butter and sugar together until light and fluffy, add each egg and stir well after each addition. Fold in the flour and ground ginger.

  • STEP 4

    Stir in the yogurt and date mixture, the mixture will be quite runny - this is how it should be.

  • STEP 5

    Pour the batter into six small pudding moulds and place on baking tray.

  • STEP 6

    Bake for 20-25 minutes until they are brown and springy to touch.

  • STEP 7

    Leave to cool in the moulds before removing with a palette knife.

  • STEP 8

    To make the sauce melt the butter in shallow frying pan and add the pear cubes, cook until soft and caramelised.

  • STEP 9

    Add the sugar and cream and continue to stir until the sauce is bubbling.

  • STEP 10

    Pour the sauce evenly over the puddings.