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Treacle puddings with ginger ice-cream
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulge in warm treacle puddings by the fire in the comfort of your living room.
Ingredients:
  • 1L ctn vanilla ice-cream
  • 30.00 ml glace ginger, finely chopped
  • Melted butter, to grease
  • 80ml (1/3 cup) treacle
  • 125g butter, at room temperature
  • 70g (1/3 cup, firmly packed) brown sugar
  • 3 eggs, at room temperature
  • 190g (1 1/4 cups) self-raising flour, sifted
  • 10.00 gm mixed spice
  • 1/2 tsp ground cloves
  • 60ml (1/4 cup) buttermilk
  • Extra treacle, to serve
Instructions:
  • 1. Place the ice-cream in a large bowl and let it soften for 20 minutes. Mix in the glace ginger, then transfer the mixture back to the ice-cream container. Cover and freeze for 4 hours until firm.
  • Preheat the oven to 150C. Brush six 250ml (1-cup) capacity pudding moulds with melted butter, line the bases with non-stick baking paper, and evenly distribute 2 teaspoons of treacle into each mould.
  • Using an electric mixer, beat butter, sugar, and remaining treacle in a bowl until pale and creamy. Add eggs one at a time, beating well after each addition. Gently fold in flour, mixed spice, and cloves using a metal spoon. Mix in the buttermilk. Divide the batter among moulds, cover each with a non-stick baking paper disc, then cover with foil. Place the moulds in a roasting pan and add boiling water to reach halfway up the sides of the moulds. Cover the pan with foil and bake for 35-40 minutes or until a skewer inserted in the centers comes out clean.
  • Let it cool for 5 minutes, then transfer the puddings into bowls or cups. Drizzle extra treacle on top and serve with ginger ice cream.

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