This delicious spiced gingerbread pudding recipe goes will with chocolate for a completely decadent dessert!
Preheat the oven to 170C. Line a 30cm x 20xm tin (I use a straight sided brownie tin)
Sieve the flour into a large bowl along with the spices and whisk lightly to combine.
Put the butter, sugar, syrups and treacle into a saucepan. To make it easier to spoon out the syrup and treacle, oil a spoon first – it will then just slide off. Melt everything together over a gentle heat.
Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger.
Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and it is springy to touch, it will be done.
Cool in the tin for half an hour then turn out onto a rack. If you can wrap and keep for a few days before eating – its stickiness will develop as it matures.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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