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Sticky Gingerbread Puddings with Ginger Wine and Brandy Sauce Recipe

Ingredients

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.
  • SAUCE
  • 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.

Reviews & Comments 3

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    " It was excellent "
    equalizer ate it and said...
    I made this and it is beyond good.
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  • mellian 16 years ago
    This recipe looks like a real keeper. Oh My!
    Was this review helpful? Yes Flag
  • notyourmomma 16 years ago
    Well, you've done it now....I'll have to have this for the holidays. What a wonderful recipe and the picture is beautiful! All my favorite flavors. Yum.
    Was this review helpful? Yes Flag

The Cook

mystic_river1 Bradenton, Florida

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