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Sticky toffee Christmas pudding

Gingerbread Pudding Recipe with Sticky Toffee Sauce

Sticky toffee Christmas pudding

Name: Sticky toffee Christmas pudding
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: British
Ingredients: 85g golden syrup; 100g butter at room temperature; 175g dark muscovado sugar; 150g self-raising flour; 75g ground almonds; 3 tsp ground ginger; 1 tsp bicarbonate of soda; 2 eggs; 150ml milk; 4 balls preserved ginger chopped; 75g pecan halves; 150g light musco; 2 tsp black treacle; 100g butter; 200g crème fraîche

Janine Ratcliffe

Published: October 16, 2015 at 11:55 AM

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Serves 6

Easy

Total time: 1 hr and 30 mins

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Try this twist on the classic Christmas pud – it has a warming spiced ginger sponge and an indulgent sticky toffee sauce to pour over

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Alternatives

Complete the dish

Try this sticky toffee Christmas pudding, then check out our classic Christmas pudding, Christmas cake, mince pies, and more Christmas baking recipes.
For more indulgent desserts, check out our classic sticky toffee pudding, ginger sticky toffee pudding, vegan sticky toffee pudding and sticky toffee self-saucing pudding.

Ingredients

Nutrition

85g golden syrup
100g butter

at room temperature
175g dark muscovado sugar
150g self-raising flour
75g ground almonds
3 tsp ground ginger
1 tsp bicarbonate of soda
2 eggs
150ml milk
4 balls preserved ginger

chopped
75g pecan halves

STICKY TOFFEE SAUCE

150g light musco
2 tsp black treacle
100g butter
200g crème fraîche

Nutrition: per serving

kcal933
fat59.1g
carbs90.2g
fibre1.9g
protein10g
salt1.4g

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.

Check out more of our festive desserts here...

Profiterole Tower with Chocolate and Hazelnuts

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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