Sticky gingerbread pudding with toffee pear sauce
- Serves 6
Ingredients
- 160g Dates stones removed, chopped
- 1tsp Bicarbonate of soda
- 75g Unsalted butter
- 150g Caster sugar
- 2 large eggs beaten
- 175g Self-raising flour sifted
- 2tsp Ground ginger
- 80g Rachel’s Greek Style Ginger Yogurt
Sauce
- 100g Unsalted butter
- 2 Ripe pears peeled and diced
- 175g Light soft brown sugar
Method
- STEP 1
Pre-heat the oven 170°c/325°f/gas 3.
- STEP 2
Place the dates in a small bowl and pour over 150ml of boiling water, stir in the bicarbonate of soda and leave to one side.
- STEP 3
In a large mixing bowl cream the butter and sugar together until light and fluffy, add each egg and stir well after each addition. Fold in the flour and ground ginger.
- STEP 4
Stir in the yogurt and date mixture, the mixture will be quite runny - this is how it should be.
- STEP 5
Pour the batter into six small pudding moulds and place on baking tray.
- STEP 6
Bake for 20-25 minutes until they are brown and springy to touch.
- STEP 7
Leave to cool in the moulds before removing with a palette knife.
- STEP 8
To make the sauce melt the butter in shallow frying pan and add the pear cubes, cook until soft and caramelised.
- STEP 9
Add the sugar and cream and continue to stir until the sauce is bubbling.
- STEP 10
Pour the sauce evenly over the puddings.
