Ginger sticky toffee pudding
Check out these seriously decadent ginger sticky toffee puddings. A dark, rich toffee dessert spiked with fiery ginger – serve with cream, ice cream or custard. They can be made ahead, if you like (see notes below)
Malted stem ginger fruit loaf
Makes 1 loaf
Easy
Prep:
Cook:
+ soaking
This rich fruit cake, made with earl grey tea, malt extract and ginger, is perfect with a cuppa. The oven does most of the work here – you'll only need 15 minutes of prep time
Skip to ingredients
- unsalted butterfor the tin
- 100ml earl grey teahot and well brewed
- 125ml malt extractplus extra to glaze
- 100ml light brown sugar
- 175ml raisins
- 75g pitted pruneschopped
- 1tsp ground ginger
- 4 stem gingercut into small pieces
- 2 eggs
- 250g plain flour
- 2tsp baking powder
- ½tsp bicarbonate of soda
Nutrition: Per serving (8)
- kcal159
- fat1.3g
- saturates0.4g
- carbs33.5g
- sugars32.7g
- fibre1.4g
- protein2.5g
- salt0.9g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin with a long strip of baking paper. Pour the tea into a bowl along with the malt extract, sugar, raisins, prunes, ground ginger and stem ginger. Leave for 15 mins to steep.
step 2
Whisk in the remaining ingredients, plus ½ tsp of fine sea salt, until a smooth batter forms, then pour into the tin. Bake for 1 hr or until a skewer poked into the centre comes out clean. Cover with foil if it’s getting a little dark on top.
step 3
Remove from the oven, cool in the tin for 10 mins before moving to a wire rack and cooling completely. Brush with a little malt extract once cool. Cut into slices and serve with a cup of tea.
