Sticky Ginger Puddings

A twist on the old sticky toffee, this is very nice and gingery; maybe tone down the spices a little if you’re not a fan.

(serves 4)

Pudding

3cm finely-grated stem ginger

75g self-raising flour

1 rounded teaspoon ground ginger

¼ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp baking powder

½ tsp bicarbonate of soda

1 large egg

40g butter

50g musvocado sugar

1 apple, peeled, cored, and chopped small/grated

  1. Sift the flour, spices, baking powder and bicarbonate of soda into a mixing bowl. Then add the egg, butter and sugar.
  2. Using an electric hand whisk, whisk everything together gradually, adding 75ml warm water until you have a smooth mixture.
  3. Fold in stem ginger and apple.
  4. Place mixture in buttered loaf tin or divide between 4 small pudding basins, then bake at 180oC/ gas mark 4 for 35 minutes, or until firm and springy.

Sauce

1 tbsp black treacle

2 tbsp golden syrup

75g musvocado sugar

50g butter

2 cm finely grated stem ginger

  1. Gently melt together the sugar and butter until all the granules of sugar have completely dissolved, then whisk in the treacle and syrup and add the chopped ginger.
  • When the puddings are cooked, remove them from the oven and let them stand for about 5 minutes, then serve on warm plates and pour sauce over them. Serve with cream or ice-cream.
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