Sticky gingerbread pudding with toffee sauce
Published: December 19, 2014 at 2:29 PM
Save recipe
Serves 6
Easy
Total time: 30 mins
+ 3 hours steaming
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Gingerbread-lovers will love this steamed sticky pudding with pecan and dates drenched in toffee sauce. Serve with ice cream and a cup of tea
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make this gingerbread pudding, then check out our classic Christmas pudding, Christmas cake, mince pies and more Christmas pudding recipes.
For more bakes using these flavours, check out our classic sticky toffee pudding, gingerbread men, classic gingerbread and gingerbread trifle.
Ingredients
Nutrition
- from a jar 4 chunks stem ginger
TOFFEE SAUCE
-
150g soft brown sugar
-
100g unsalted butter
-
3 tbsp ginger syrup
from the jar
-
75ml ginger wine
GINGERBREAD PUDDING
-
40g pecan nuts
toasted and roughly chopped
-
175g butter
very soft
-
120g light soft brown sugar
-
3 eggs
-
1 heaped tsp root ginger
finely grated
-
2 tbsp ginger syrup
from the jar
-
100g medjool dates
stoned and chopped
-
175g self-raising flour
-
1 tsp ground ginger
-
½ tsp ground cinnamon
-
½ tsp ground mixed spice
Nutrition: per serving
- kcal822
- fat46.3g
- saturates25.2g
- carbs95.9g
- fibre2.2g
- protein7.9g
- salt0.89g
Ad
Method
-
step 1
Butter a 1.7 litre pudding basin. The basin should have a lid if it is the plastic sort or you’ll need to cover it with a sheet of buttered, pleated greaseproof paper covered with a sheet of foil, secured with string.
-
step 2
Roughly chop the stem ginger and put 1 tbsp in the base of the pudding basin. Set half the remaining ginger aside for the sauce and finely chop the rest.
-
step 3
To make the toffee sauce, gently melt the sugar and butter in a saucepan until the sugar has dissolved. Increase the heat and whisk in the syrup and ginger wine, bubble for a minute then add the remaining roughly chopped ginger and remove from the heat.
-
step 4
For the pudding, add the pecans to the pudding basin and spoon 3 tbsps of toffee sauce over. Beat the butter and brown sugar together until light and fluffy, add the eggs one by one, beating well between each addition, followed by the root ginger, the finely chopped stem ginger, ginger syrup and dates. Sift the flour and spices over and fold in. Spoon into the pudding basin. Cover and put in a large, lidded saucepan. Add enough boiling water to come halfway up the sides of the basin and put over a low heat. Cover and steam for 3 hours, topping the water up occasionally.
-
step 5
Remove from the saucepan and leave to cool for 5 minutes. Reheat the sauce, turn the pudding out onto a plate and serve with ice cream or cream and extra toffee sauce for pouring.
Check out more of our best ginger bakes
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue