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Chef Jeff’s Sticky Date and Ginger Pudding Recipe

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In any hotel, restaurant or event space the front-of-house staff are always seen working hard to attend your needs – these are the ones who deal directly with the customers and clients, refilling beverages, serving meals or valet parking your car. But what about the staff we don’t see?

We thought we would give you the opportunity to meet a staff member of ours that has been working with us for 16 years, hidden away in our onsite kitchen for LB’s Restaurant.

Our Executive Head Chef, Mr Jeff Hay, is a secret treasure here at the North Sydney Harbourview Hotel. Jeff has a wealth of experience behind him and has been working in the kitchen since 1999! No catering requirements are ever too hard especially with such a great team supporting him.

Check out his famous recipe for Sticky Date and Ginger Pudding below;


  • 500 grams of dried dates
  • 2 cups of plain flour
  • 2 cups of brown sugar
  • 2 ½ teaspoons of baking powder
  • 2 dessert spoons of powder dried ginger
  • A pinch of salt
  • 1 egg
  • 1 teaspoon of bicarbonate soda
  • 40 grams of butter


  1. Sieve dry ingredients (flour, sugar, baking powder and powdered ginger) three times into a stainless-steal bowl
  2. Boil dates in a saucepan with sufficient water to cover until a jam-like consistency then add in the bicarbonate soda and mix well. Then, add the butter and mix well.
  3. Pour the hot date mixture into the bowl of dry ingredients and mix well. Then, add the egg and mix well again.
  4. Place mixture in a greased and floured loaf tin and bake for 1 hour and 15 minutes at 150⁰C. Use a skewer to see if it is cooked
  5. When cool, cut with a breadknife and serve with cream or ice-cream… or both!