This dessert recipe is very similar to sticky toffee puddings, but with a gingerbread-like taste.
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Ingredients
- 150g softened butter, plus extra for greasing
- 240g stem ginger from a jar, plus 4 tbsp of the syrup
- 175g Billington’s Dark Muscovado Sugar
- 315ml double cream
- 175g plain flour
- 1/2 tsp ground ginger
- 1/2 tsp baking powder
- 1/2 rounded tsp bicarbonate of soda
- 2 medium eggs, beaten
- 2 tbsp Billington’s Molasses Sugar
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Method
- Preheat the oven to 200°C/fan180°C/gas 4 and put a baking tray on the middle shelf. Lightly grease 6 x 120ml non-stick pudding moulds with a little butter.
- Put the stem ginger and its syrup into a food processor and whizz until finely chopped but not completely smooth. Spoon 120g of the ginger into a small pan and add 75g muscovado sugar, half the butter and 200ml double cream. Set aside.
- Sift the flour, ground ginger, baking powder and bicarbonate of soda into a mixing bowl. Add the eggs, the remaining butter and muscovado sugar. Mix the molasses sugar with 15ml (1 tablespoon) cream and add to the bowl. Whisk together until smooth. Whisk in 150ml warm water and the remaining whizzed ginger.
- Spoon the pudding mixture evenly into the prepared moulds, put on the hot baking tray and cook for 20 minutes. Meanwhile, stir the ginger sauce over a low heat until heated through. Turn out the puddings onto 6 warmed plates, pour over the ginger sauce and serve with the remaining cream.
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