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Gingerbread puddings with salted toffee sauce
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Make these decadent treacle steamed puddings ahead of time, and the luscious sauce can be quickly reheated for weeks of enjoyment.
Ingredients:
  • 155g (3/4 cup, firmly packed) dark brown sugar
  • 125g unsalted butter, chopped
  • 60ml (1/4 cup) treacle
  • 7.50 gm ground ginger
  • 2.50 gm mixed spice
  • 160ml (2/3 cup) milk
  • 2 eggs, lightly whisked
  • 2.50 gm bicarbonate of soda
  • 20.00 gm warm water
  • 225g (1 1/2 cups) self-raising flour
  • 170g (1 cup) raisins
  • 215g (1 cup) caster sugar
  • 300ml ctn thickened cream
  • 4.80 gm sea salt flakes
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat the oven to 180C. Grease six 250ml (1 cup) pudding moulds or ovenproof dishes with luxurious melted butter and delicately line the bases with baking paper.
  • Combine brown sugar, butter, treacle, ginger, and mixed spice in a saucepan over low heat, stirring until the sugar dissolves. Simmer for 3-4 minutes until smooth and glossy. Allow to cool for 5 minutes.
  • Combine milk and egg with butter until fully incorporated. Mix bicarbonate of soda with warm water in a small bowl, then incorporate into the butter mixture. Fold in the flour and raisins.
  • Divide the mixture evenly among the moulds. Cover each pudding with non-stick baking paper and foil, then place on a baking tray. Bake for 30-35 minutes or until a skewer inserted into the centers comes out clean. Let them cool in the moulds for 5 minutes before turning onto a plate.
  • Heat caster sugar in a non-stick pan over low heat, shaking occasionally, until it dissolves and turns dark golden, about 10 minutes. Let it sit for 1-2 minutes until bubbles settle, then add cream and stir over low heat for 10-12 minutes until the toffee dissolves and the sauce slightly thickens. Finally, stir in the salt.
  • Pour the sauce generously over the puddings and present alongside a scoop of ice-cream.

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