Sticky ginger and walnut puddings with butterscotch sauce
- November 2015
- Serves 6-8 with leftover sauce
- Hands-on time 30 min, oven time 40 min
Like sticky toffee pudding but with extra oomph from ginger and walnuts – this is a must try recipe for any pudding lover.
- 733 kcals
- 36.2g (17.3g saturated)
- 89.6g (55.7g sugars)
If you want to make this in one big dish, use a 1.5 litre ovenproof dish and cook for around 50 minutes, covering it with foil if it darkens too quickly.
Make the butterscotch sauce up to 5 days ahead, keep in a sealed container in the fridge and reheat gently to serve. Bake the puddings the night before, drizzle with a little butterscotch sauce, then cool and chill, covered, overnight. Warm through in a medium oven to serve, and reheat the butterscotch in a pan or the microwave.
Soaking dates in hot water with bicarbonate of soda softens the skins, breaking them down so they become sticky.
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