Stout, Date & Ginger Pudding

Stout, Date & Ginger Pudding

A mouth-watering twist on the classic sticky date pudding, featuring our Best Extra Stout.

Serves 4
Prep time: 10 minutes
Cooking time: 40 minutes


Stout, date and ginger pudding
  • 250ml (1 cup) Coopers Best Extra Stout
  • 200g (1 1/2 cups) dried pitted dates, chopped
  • 1 1/2 teaspoons bicarbonate of soda
  • 1/2 teaspoon salt
  • 100g butter, softened
  • 165g (3/4 cup firmly packed) brown sugar
  • 3 extra-large free-range eggs, at room temperature
  • 300g (2 cups) self raising flour
  • 3 teaspoons ground ginger
  • cream, to serve (optional)
Sticky Caramel Stout Sauce
  • 150g (2/3 cup firmly packed) brown sugar
  • 50g butter, chopped
  • 300ml thickened cream
  • 60ml (1/4 cup) Coopers Best Extra Stout


Preheat the oven to 180°C (160°C fan-forced). Butter a 23cm deep cake pan and line the base with baking paper.

Heat the Coopers Best Extra Stout in a small saucepan over high heat until it just comes to the boil. Add the dates, soda and salt and set aside for 10 minutes. When the dates are soft, mash until semi-smooth.

Beat the butter and sugar with an electric mixer until light and creamy. Add the eggs one at a time and beat until combined. Don’t worry if the mixture seems slightly curdled – it will come back together. Fold in the combined sifted flour and ginger, and mashed date mixture.  Spread into the prepared pan. Bake for 40-45 minutes until cooked when tested with a skewer. Rest in pan for 10 minutes before turning out onto a serving plate.

For the sticky caramel stout sauce, combine the sugar, butter, cream and stout in a small saucepan over medium heat. Cook, stirring occasionally until smooth. Simmer for 5 minutes or until the sauce thickens slightly.

Serve the pudding warm with the sauce and cream.

Other Coopers in the Kitchen recipes:

Dark Ale Burgers

Dark Ale, beef and black pepper pie with mash