Sticky toffee and ginger pudding
A fluffy yet moist, spicy yet mellow, deep auburn sticky toffee and ginger pudding mottled with little dots of glistening ginger and subtly flavoured with rich dark dates.
Servings: 6 portions
Calories:
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Alter quantities (metric only) 6 portions
Here's what you'll need...
- 7" bundt tin
- Small saucepan
Ingredients you'll need...
For the sticky toffee and ginger pudding
- 1 tablespoon any flour
- 140 g dried dates chopped
- 140 ml just boiled water
- ½ teaspoon bicarbonate of soda (baking soda)
- 50 g unsalted butter
- 50 g dark muscovado sugar
- 1 tablespoon stem ginger syrup
- 1 tablespoon black treacle (molasses)
- 125 g self raising flour sifted
- 2 medium eggs beaten
- 5 balls stem ginger chopped
For the toffee and ginger sauce
- 85 g unsalted butter
- 150 g light muscovado sugar
- 2½ teaspoon ground ginger
- 150 ml double cream
Here's what we do...
Sticky toffee and ginger pudding
- Heat your oven to 180°C/160°C fan/Gas mark 4
- Thoroughly grease your Bundt tin, making sure you get into all of the nooks and crannies.
- Add your tablespoon of flour to the Bundt tin and toss around so that the flour covers all of the inside of the tin. Discard any left over flour.
- Add your chopped dried dates to your just boiled water and stir in your bicarbonate of soda. Set aside.
- Beat your butter and sugar together with your stem ginger syrup and black treacle, until smooth and soft and all large lumps of sugar have dissipated.
- Add half of your beaten eggs with 2 dessertspoons of flour and beat on a low to medium setting until incorporated.
- Repeat with the remainder of your eggs.
- Beat in the remainder of your flour until incorporated.
- Add 3 balls of your chopped stem ginger and dates plus all of their water and beat gently to incorporated.
- Pour the batter into your Bundt tin.
- Bake for around 35 minutes in the centre of your oven or until a skewer comes out clean.
Toffee and ginger sauce
- Melt your butter, sugar and ginger together over a gentle heat.
- Add your double cream and bring to boiling point, stirring constantly.
- Simmer gently for 3 minutes.
- Pour over about ⅓ of your toffee sauce onto your pudding.
- Put the rest of your sauce aside to pour over the desert when served.
- Sprinkle over your remaining 2 balls of chopped stem ginger.