Fresh Date and Coconut Steamed Pudding

10:00 pm on 15 March 2004

(Serves 6)


  • 1 cup golden syrup
  • 12 fresh dates stoned and sliced
  • 180g butter
  • 250g brown sugar
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 11/2 cups flour
  • ½ cup long strand dessicated coconut
  • 11/2 teaspoons baking powder
  • 175 ml milk


Butter a 1.75 litre volume stainless steel, china or heatproof glass bowl. Pour the golden syrup into the bottom of the bowl and spread out the date slices on top. Reserve.

Cream the butter and sugar until pale and fluffy and beat the eggs one at a time, beating well after each.

Add the vanilla, ginger, cinnamon, flour, coconut, baking powder and milk. Mix well but do not beat.

Pour the mixture into the bowl on top of the golden syrup and dates. Cover well with foil and place into a saucepan of simmering water so that the water reaches two thirds of the way up the side of the pudding bowl. Make sure the water remains at a constant simmer and cook for 11/2 hours until a skewer inserted into the middle of the pudding comes out clean. Remove from the heat, take the bowl out of the saucepan, uncover and unmould the pudding from the bowl. Serve in wedges with thick, European style yoghurt or whipped cream.

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