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.
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
50g musvocado sugar
1 apple, peeled, cored, and chopped small/grated
- Sift the flour, spices, baking powder and bicarbonate of soda into a mixing bowl. Then add the egg, butter and sugar.
- Using an electric hand whisk, whisk everything together gradually, adding 75ml warm water until you have a smooth mixture.
- Fold in stem ginger and apple.
- 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.
1 tbsp black treacle
2 tbsp golden syrup
75g musvocado sugar
2 cm finely grated stem ginger
- 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.