Gingerbread pudding with sticky toffee sauce

Gingerbread pudding with sticky toffee sauce

  • serves 6
  • A little effort

This recipe for gingerbread pudding with sticky toffee sauce is a great twist on a classic British dessert. Ginger is a traditional Christmas flavour and this recipe uses preserved and ground. You can use fresh grated ginger instead of the ground in the sponge, if you like.

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Ingredients

  • golden syrup 85g
  • butter 100g, at room temperature
  • dark muscovado sugar 175g
  • self-raising flour 150g
  • ground almonds 75g
  • ground ginger 3 tsp
  • bicarbonate of soda 1 tsp
  • eggs 2
  • milk 150ml
  • preserved ginger 4 balls, chopped
  • pecan halves 75g
  • light muscovado 150g
  • black treacle 2 tsp
  • butter 100g
  • crème fraîche 200g

Method

  • Step 1

    Heat oven to 180C/fan 160C/gas 4. Put 2 tbsp of the syrup in the bottom of a 1.5 litre pudding basin. Beat the butter and sugar together, add the flour, ground almonds, ginger, bicarb and egg plus the milk and remaining golden syrup. Beat until the mixture is smooth. Stir in the chopped ginger.

    Arrange the pecan halves in the bottom of the basin, using the syrup to keep them in place. Spoon the mix into the basin, then bake for 1 hour 20 minutes until risen and dark golden and a skewer comes out clean. Don’t open the oven door while the pudding is cooking: it is quite light and may may sink in the middle if you do.

  • Step 2

    To make the sauce put the sugar, treacle and butter in a pan and melt everything together. Stir in the crème fraîche.

  • Step 3

    Run a knife around the edge of the basin, turn out the pudding and serve with the sauce.

Nutritional Information

  • Kcals 933
  • Fat 59.1g
  • Carbs 90.2g
  • Fibre 1.9g
  • Protein 10g
  • Salt 1.4g
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