Ginger and brandy puddings
- December 2013
- Serves 6
- Takes 15 min to make, 30 min to cook
Sugar and spice and all things nice are included in this ginger and brandy pudding recipe.
- 33.4g (19.7g saturated)
- 73.1g (70.9g sugars)
You can make these puddings in advance, turn them out, then either cover and store in the fridge overnight, or wrap in cling film and foil, then freeze. To reheat, defrost if frozen, then put the puddings on a large microwaveable plate, cover with cling film and prick here and there with the tip of a knife. Microwave on high for 30-60 seconds until hot. Drizzle the warmed sauce over the top just before serving.
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