Olive Magazine
Gingerbread Pudding Recipe with Sticky Toffee Sauce

Sticky toffee Christmas pudding

Published: October 16, 2015 at 11:55 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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

Nutrition:
NutrientUnit
kcal933
fat59.1g
carbs90.2g
fibre1.9g
protein10g
salt1.4g
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Try this sticky toffee Christmas pudding, then check out our classic Christmas pudding, Christmas cake, mince pies, and more Christmas baking recipes.

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

STICKY TOFFEE SAUCE

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

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.

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