Tamal Ray’s recipe for gingerbread pudding | The Sweet Spot | Food
Christmas is over. It’s a new year. There are a few scant crumbs of mince pie and half a bottle of prosecco left in the fridge to remind you of the season just passed. But before your mind starts to turn to thoughts of a dry January, detoxes or juice cleanses, allow yourself one more little indulgence. It’s going to be cold, damp and dark for a good while yet, so what better way to stave off the winter blues than a piping hot bowl of ginger pudding and caramel sauce?
Prep 15 min
Cook 15 min
Makes 4 puds
For the sponge
40g unsalted butter, plus extra for greasing
75g light brown sugar
50g plain flour
1 tsp baking powder
1 tsp ground ginger
¼ tsp ground cinnamon
2 pinches ground cloves
2 balls stem ginger, cut into 2-3mm dice
For the caramel sauce
100g light brown sugar
35g unsalted butter
150g creme fraiche
1 tsp ground ginger
¼ tsp salt
Heat the oven to 200C (180C fan)/390F/gas 6. Grease the base and sides of four 200ml mini pudding tins with butter.
Cream together the butter and sugar until smooth, add the eggs, flour, baking powder and spices, and stir together to form a smooth batter. Finally, stir through the chopped stem ginger. Dollop equal measures of the batter into the pudding tins, then bake for 12 minutes.
Meanwhile, crack on with the sauce. Put all the ingredients in a small saucepan and stir over a medium heat until the sugar has dissolved and the mixture is well blended and smooth. Bring the pan to a simmer and let it bubble away for three minutes, then turn off the heat.
Take the sponges out of the oven, then free them from their tins by running a blunt knife along the edge. Pour some sauce over each pudding and enjoy.
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