BETTER HOMES AND GARDENS, DECEMBER 2015 bhg.com.au 51Gingerbread pudding with
sticky toffee sauce
Preparation time: 20 mins
Cooking time: 1 hour 30 mins
Serves 6
¼ cup golden syrup
100g butter, chopped, softened
1 cup firmly packed
brown sugar
1 cup self-raising flour
¾ cup almond meal
3 tsp ground ginger
1 tsp bicarbonate of soda
2 eggs
½ cup milk
4 pieces glacé ginger, chopped
¹⁄³ cup pecan halves
STICKY TOFFEE SAUCE
¾ cup brown sugar
2 Tbsp treacle
100g butter, chopped
200g crème fraîche
1 Preheat oven to 180°C. Pour
2 Tbsp syrup into a 1.5 litre
pudding basin. Put butter and
sugar in the bowl of an electric
mixer and beat until creamy. Add
flour, almond meal, ground ginger,
bicarb, eggs, milk and remaining
golden syrup. Beat until mixture is
smooth, then stir in glacé ginger.
2 Arrange pecans in bottom of
basin, using syrup to keep them in
place. Spoon batter into basin.
Bake for 1 hour 20 minutes or
until risen, dark golden and cooked
when tested with a skewer.
3 To make sticky toffee sauce,
put sugar, treacle and butter in
a saucepan over a medium heat.
Cook for 10 minutes or until melted
and smooth. Stir in crème fraîche.
4 Run a knife around edge of
basin to loosen pudding before
turning out. Serve drizzled with
sticky toffee sauce.Tip Don’t open the oven during
cooking as the mixture is quite
light and may sink in the middle.Gingerbread pudding
with sticky toffee sauce
It may look dense, but this pudding is actually
very light. But you can rest assured the pecan
topping and rich sauce give it substance!