Gingerbread Pudding with Butterscotch Sauce
This rich, sticky steamed pudding with golden butterscotch sauce is lovely served as a special dessert. It's deeply spiced but comforting, making it perfect for kids and adults alike.
Servings: 8
Calories: 806kcal
Ingredients
- 2 Tbsp butter very soft, for greasing
- 2 cups all-purpose flour plain flour 250g
- 2 tsp baking powder
- 1/2 tsp baking soda bicarbonate soda
- 1 Tbsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground white pepper
- 2/3 cup dark brown sugar medium packed; you can use light brown sugar, the color of your pudding will be lighter 135g
- 2 Tbsp chopped stem ginger drained stem ginger in syrup; or glace ginger
- 3 eggs lightly beaten
- 1/2 cup milk
- 1/4 cup treacle or golden syrup 85g
- 6.5 oz unsalted butter melted, cooled 185g
- whipped cream to serve
Butterscotch Sauce
- 3.5 oz unsalted butter chopped 100g
- 1 1/2 cups dark brown sugar you can use light brown sugar, the color and flavor of your sauce will be lighter 300g
- 1 1/2 cups heavy cream mine is around 35% milkfat
- 1/2 tsp fine salt
Instructions
- Grease an 8-cup-capacity pudding bowl or a decorative bundt pan very well with soft butter. If you're using a pudding bowl, line the base with baking paper.2 Tbsp butter
- Put the flour, baking powder, baking soda, spices, sugar and chopped ginger in a bowl and whisk to combine.2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 Tbsp ground ginger, 1 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1/4 tsp ground white pepper, 2/3 cup dark brown sugar, 2 Tbsp chopped stem ginger
- Put the eggs, milk, treacle and melted butter into another bowl and whisk to combine, then pour this mixture over the flour and stir well until smooth. Pour mixture into prepared pudding bowl and smooth the top.3 eggs, 1/2 cup milk, 1/4 cup treacle, 6.5 oz unsalted butter
- Place a sheet of parchment paper on top of a sheet of foil; it should be big enough to easily fit over the top of the pudding bowl with a good amount of overhang on two sides. Fold the paper and foil to shorten the overhanging sides and make a pleat in the centre. Place, foil-side up, over top of pudding and scrunch foil and paper around edge of pudding bowl.
- Put the pudding into your steam oven and set to steam, 212°F/100°C (100% humidity) for 2 1/2 hours.
- While the pudding cooks, make the butterscotch sauce. Place butter, sugar, cream and salt in a saucepan over medium heat and cook, stirring occasionally, until melted and combined. Bring to a simmer, then continue to cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove from heat and keep warm (or let it cool and reheat later; see notes).3.5 oz unsalted butter, 1 1/2 cups dark brown sugar, 1 1/2 cups heavy cream, 1/2 tsp fine salt
- When the pudding is done, remove it from the oven and let it sit for 5 minutes. Discard foil and baking paper and turn onto a serving plate or shallow bowl (you need something with sides, so the sauce doesn't run off!). Dollop with whipped cream and drizzle with about half of the warm butterscotch sauce. Serve immediately in wedges, with remaining sauce on the side.whipped cream
Notes
- Want to make ahead? You can completely make and cook the pudding up to 3 days beforehand. Chill it, still in the pudding bowl or bundt pan. On the day, bring it to room temperature on the counter for an hour or two, then reheat it by steaming for an hour.
- You can make the sauce up to 4 days ahead, and chill it, well-covered. When it's time to serve, reheat in a small saucepan, or put it, covered, alongside the pudding in your steam oven. It won't take as long to reheat in the oven as your pudding; 20 minutes should do it. Stir well if you've done the oven reheat option, to make it silky smooth again.
- You can freeze both cooked pudding and finished sauce, well wrapped and covered, for up to 2 months. Thaw in the fridge before reheating.
Nutrition
Calories: 806kcal | Carbohydrates: 94g | Protein: 6g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 117mg | Potassium: 463mg | Fiber: 1g | Sugar: 69g | Vitamin A: 1597IU | Vitamin C: 0.3mg | Calcium: 214mg | Iron: 4mg
