Sticky Ginger Pudding

Name: Sticky Ginger Pudding
Cook time: 70 min
Total time: 70 min
Yield: 6 servings
Cuisine: British
Ingredients: 175g Self-Raising Flour; 2 tsp Ground Ginger; 1 tsp Mixed Spice; 1 tsp Bicarbonate of Soda; 100g Unsalted Butter, softened; 100g Dark Muscovado Sugar; 120g Golden Syrup; 40g Black Treacle; 2 large Eggs; 150ml Whole Milk; 60g Stem Ginger in Syrup, finely chopped, about 3 pieces; 2 tbsp Stem Ginger Syrup, from the stem ginger jar; 200ml Double Cream; 75g Unsalted Butter; 125g Light Muscovado Sugar; 2 tbsp Golden Syrup; 1 tbsp Stem Ginger in Syrup, finely chopped, optional; 1 pinches of Salt, fine; Some Butter, for greasing; 1 pinches of Salt, fine

A warm, molasses-scented pudding studded with soft chunks of stem ginger and finished with a glossy, boozy-free sticky sauce. Deeply spiced with ginger and mixed spice, this dessert is comforting, rich and perfect served hot with a drizzle of cream. It’s the kind of pudding that soaks up the toffee-like sauce and keeps you coming back for more.

A warm, molasses-scented pudding studded with soft chunks of stem ginger and finished with a glossy, boozy-free sticky sauce. Deep... Show more

Traditional British Recipe

Health Grade

E · Indulgent

Rating

4.0

Time

1 hr10 min

Price

0,98 €

Calories

809 kcal

vegetarian

kid friendly

comfort food

british

Method

Preheat oven

Heat the oven to 180° C. Use a little of the butter for greasing to coat a deep ovenproof baking dish, making sure you get right into the corners and up the sides.

Chop the ginger

Lift the stem ginger in syrup out of the jar, let the syrup drip off, and finely chop it into small pieces. Pour the stem ginger syrup into a small bowl. If you want the sauce extra fiery, set aside a spoonful of the chopped ginger for later and use the rest in the batter.

Mix dry ingredients

In a large bowl, whisk together the self-raising flour, ground ginger, mixed spice, bicarbonate of soda, and fine salt until everything is evenly combined.

Make the batter

In a second large bowl, beat the softened unsalted butter and dark muscovado sugar together for 2-3 minutes until pale and fluffy. Beat in the golden syrup and black treacle, then add the eggs one at a time, mixing well after each. Stir in the whole milk and the saved stem ginger syrup, then fold in the dry ingredients just until no floury streaks remain. Finish by gently folding through the chopped ginger; the batter will look thick and glossy, but still pourable.

Bake the pudding

Scrape the batter into the prepared dish and smooth the top. Bake for 35-40 minutes until it is risen, deeply golden, and springy in the centre; a skewer should come out with a few moist crumbs, not wet batter.

Cook the sauce

While the pudding bakes, put the double cream, the remaining butter, light muscovado sugar, the extra golden syrup, and a pinch of fine salt into a saucepan. Warm gently, stirring often, until the sugar dissolves, then let it simmer for 5 minutes until glossy and slightly thicker. Stir in the reserved chopped ginger if you set any aside, then keep the sauce warm over the lowest heat.

Rest and serve

Take the pudding out of the oven and leave it to stand for 5 minutes so it settles slightly. Spoon the warm toffee sauce over the top and serve straight from the dish while it is still soft and steamy.