Advertisement

Make this gingerbread pudding, then check out our classic Christmas pudding, Christmas cake, mince pies and more Christmas pudding recipes.

For more bakes using these flavours, check out our classic sticky toffee pudding, gingerbread men, classic gingerbread and gingerbread trifle.

Ingredients

  • from a jar 4 chunks stem ginger

TOFFEE SAUCE

  • 150g soft brown sugar
  • 100g unsalted butter
  • 3 tbsp ginger syrup, from the jar
  • 75ml ginger wine

GINGERBREAD PUDDING

  • 40g pecan nuts, toasted and roughly chopped
  • 175g butter, very soft
  • 120g light soft brown sugar
  • 3 eggs
  • 1 heaped tsp root ginger, finely grated
  • 2 tbsp ginger syrup, from the jar
  • 100g medjool dates, stoned and chopped
  • 175g self-raising flour
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground mixed spice

Method

  • STEP 1

    Butter a 1.7 litre pudding basin. The basin should have a lid if it is the plastic sort or you’ll need to cover it with a sheet of buttered, pleated greaseproof paper covered with a sheet of foil, secured with string.

  • STEP 2

    Roughly chop the stem ginger and put 1 tbsp in the base of the pudding basin. Set half the remaining ginger aside for the sauce and finely chop the rest.

  • STEP 3

    To make the toffee sauce, gently melt the sugar and butter in a saucepan until the sugar has dissolved. Increase the heat and whisk in the syrup and ginger wine, bubble for a minute then add the remaining roughly chopped ginger and remove from the heat.

  • STEP 4

    For the pudding, add the pecans to the pudding basin and spoon 3 tbsps of toffee sauce over. Beat the butter and brown sugar together until light and fluffy, add the eggs one by one, beating well between each addition, followed by the root ginger, the finely chopped stem ginger, ginger syrup and dates. Sift the flour and spices over and fold in. Spoon into the pudding basin. Cover and put in a large, lidded saucepan. Add enough boiling water to come halfway up the sides of the basin and put over a low heat. Cover and steam for 3 hours, topping the water up occasionally.

  • STEP 5

    Remove from the saucepan and leave to cool for 5 minutes. Reheat the sauce, turn the pudding out onto a plate and serve with ice cream or cream and extra toffee sauce for pouring.

Check out more of our best ginger bakes

Jamaican ginger and caramel cake
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement