Sticky Gingerbread Puddings with Ginger Wine and Brandy SauceFrom mystic_river1 7 years ago
- Sticky gingerbread Puddings with Ginger wine and brandy Sauce shopping list
- Ingredients shopping list
- 4 oz (110 g) stem ginger in syrup (8 pieces) shopping list
- 1 heaped teaspoon freshly grated ginger shopping list
- 6 oz (175 g) self-raising flour shopping list
- ¼ level teaspoon ground ginger shopping list
- 1/3 level teaspoon ground cinnamon shopping list
- 1/3 level teaspoon ground cloves shopping list
- ½ level teaspoon baking powder shopping list
- ¾ level teaspoon bicarbonate of soda shopping list
- 2 large eggs shopping list
- 3 oz soft butter shopping list
- 4 oz molasses sugar shopping list
- 1 tablespoon black treacle shopping list
- 6 oz Bramley apple, peeled, cored and chopped small shopping list
- FOR THE ginger wine AND brandy SAUCE shopping list
- 4 tablespoons ginger wine shopping list
- 2 tablespoons brandy shopping list
- 6 oz soft dark brown sugar shopping list
- 4 oz (110 g) unsalted butter shopping list
- 2 pieces stem ginger, chopped shopping list
How to make it
- Pre-heat the oven to gas mark , 350ºF
- BUTTER your oven proof pudding glasses
- Place ginger in a food processor and turn the motor on for about 7-10 seconds.
- Be careful not to process for too long –
- the ginger should be chopped small, but not puréed!
- After that, sift the flour, spices, baking powder and bicarbonate of soda into a mixing bowl.
- Then add the eggs, butter and sugar.
- The way to deal with the treacle is to grease the spoon first and, using a spatula or another spoon, push it into the bowl to join the rest of the ingredients.
- Now add the freshly grated ginger, then, using an electric hand whisk, whisk everything together gradually, adding 6 fl oz warm water until you have a smooth mixture.
- Finally, fold in the apple and stem ginger.
- divide the mixture between the buttered pudding basins,
- stand them on a baking sheet and bake in the centre of the oven for 35 minutes,
- or until they feel firm and springy to the touch.
- Remove them from the oven and let them stand for about 5 minutes, run a small palette knife around the edges of the tins and turn them out.
- Allow the puddings to get completely cold and keep them wrapped in glad wrap until you need them.
- To make the sauce,gently melt together the sugar and butter until all the granules of sugar have completely dissolved,
- whisk in the ginger wine and brandy,
- add the chopped ginger and the sauce is then ready to serve.
- To serve the puddings: pre-heat the grill to its highest setting and arrange the puddings on a heatproof dish or tray.
- Spoon the sauce over, making sure that no little bits of ginger are actually on the top of the puddings
- place the whole thing under the grill, so that the tops of the puddings are about 5 inches from the source of heat.
- llow them to heat through – which will take about 5-8 minutes – by which time the tops will be slightly crunchy and the sauce will be hot and bubbly.
- Serve with chilled whipping cream or whipped cream.
The Cookmystic_river1 Bradenton, Florida
The Rating4 people
I made this and it is beyond good.equalizer in AllStates USA loved it