Sticky gingerbread pudding

Sticky gingerbread pudding


This basic recipe also works well if you use other spices such as cinnamon or nutmeg in place of the ginger.


Quantity Ingredient
140g stem ginger in syrup, (8 pieces)
175g self-raising flour
1 level teaspoon ground ginger
1/3 level teaspoon ground cinnamon
1/3 level teaspoon ground cloves
1 level teaspoon baking powder
1 level teaspoon bicarbonate of soda
2 eggs
75g butter, softened, plus extra for greasing
110g molasses sugar
1 tablespoon black treacle
1 heaped teaspoon freshly grated ginger
175g bramley apples, peeled, cored and chopped small


  1. Pre-heat the oven to 180ºC. Grease six 175ml ovenproof pudding basins.
  2. Place the pieces of stem ginger in a food processor and turn on the motor for about 7–10 seconds. Be careful not to process for too long – the ginger should be chopped small, but not puréed.
  3. Sift the flour, spices, baking powder and bicarbonate of soda into a mixing bowl. Then add the eggs, butter, sugar and treacle. The best way to measure 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.
  4. Add the freshly grated ginger, then, using an electric hand whisk, whisk everything together gradually, adding 150–175ml warm water until you have a smooth mixture. Finally, fold in the stem ginger and apple.
  5. Divide the mixture between the buttered pudding basins, filling them three-quarters full. Stand them on a solid baking sheet and bake in the centre of the oven for 35 minutes, or until they feel firm and springy to the touch.
  6. Remove them from the oven and let them stand for about 5 minutes, then run a small palette knife around the edges of the tins and turn them out.
  7. Allow the puddings to get completely cold and keep them wrapped in clingfilm until you need them. To reheat, microwave for 1 minute or warm in the oven at 180ºC for 5 minutes.
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