Stem Ginger Sticky Toffee Pudding
Written by: Rachel Phipps
We've given the classic Sticky Toffee Pudding a warming, autumnal-twist with the addition of chopped stem ginger in the sponge, and ginger syrup in the toffee sauce. Bake it in a round dish so you can serve fat wedges plain, with a drizzle of pouring cream, or even a scoop of vanilla ice cream!
Instructions
Pre-heat the oven to 160C and grease a 22cm round baking dish with softened butter.
Cream the butter and sugar together, then beat in the egg, followed by the blackstrap molasses and chopped stem ginger.
Stir in the flour, bicarbonate of soda, baking powder and ground ginger until just combined.
Scrape down the sides, and stir in the milk until the batter is smooth.
Pour into the prepared baking dish, and bake for 35 minutes.
When the sponge only has 10 minutes left in the oven, in a medium saucepan set over a medium low heat, whisk together the sugar and butter until the butter has melted and the mixture is smooth.
Whisk in the ginger syrup, followed by the double cream and a generous pinch of sea salt. Continue to simmer until the mixture has thickened a little, and coats the back of a spoon. This recipe is designed to make a sauce on the thinner side of toffee sauces, but you can just simply continue to cook it to make it thicker.
Leave the sponge to rest for 5 minutes before slicing and topping portions with the hot toffee sauce.
Ingredients
Available in store
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For the Sticky Toffee Pudding
- 50g unsalted butter, at room temperature (plus extra for greasing)
- 80g light muscovado sugar
- 1 egg
- 1 1/2 tbsp pure blackstrap molasses
- 1 ball stem ginger, finely chopped
- 110g self-raising flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/4 tsp ground ginger
- 130ml semi-skimmed milk
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For the Toffee Sauce
- 160g light muscovado sugar
- 100g unsalted butter
- 4 tbsp ginger syrup (from the stem ginger jar)
- 200ml double cream
- flaky sea salt