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Sticky ginger puddings with caramel sauce
Serves 8 Desserts and puddings
Ingredients
- 1 x 350g jar of stem ginger, syrup drained and reserved
- 125g dark soft brown sugar
- 115g butter, softened, plus extra to grease
- 2 eggs
- 175g plain flour
- 1⁄2tsp baking powder
- 2tsp bicarbonate of soda
- 1tsp black treacle
- whipped cream or Greek-style yoghurt, to serve
- 8 x 150ml dariole moulds smeared with a little soft butter, bases lined with baking parchment
For the caramel sauce
- 100g dark soft brown sugar
- reserved ginger syrup
- 100ml whipping cream
Method
Chop the stem ginger into roughly 0.75cm pieces. Preheat the oven to 180°C/350°F/Gas 4 and put a baking sheet in to heat.
Whisk the sugar and butter together until fluffy. Whisk in the eggs, one at a time.
Sift the dry ingredients and a pinch of salt into a bowl then sift again over the butter mixture and fold through a little at a time.
Mix the treacle into 3tbsp of the reserved ginger syrup and fold that into the pudding mixture, along with 100g of the chopped ginger. Spoon the mixture to within 1cm of the top of the moulds and place on the heated baking sheet. Bake for 25 minutes until risen and firm to the touch. Cool for 5 minutes then turn out onto serving plates and scatter over the remaining chopped ginger.
Meanwhile, make the caramel sauce. Place the sugar and the rest of the reserved ginger syrup from the jar in a saucepan over a low heat until the sugar dissolves. Increase the heat and boil rapidly for 7 minutes, then add the cream and cool a little before use. It will thicken as it cools down. Serve with the puddings, along with whipped cream or yoghurt.
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