Sticky gingerbread pudding with toffee pear sauce
- Serves 6
This warm wintery recipe is exactly what you'll want after a cold Sunday walk, so why not pop on an apron today and give it a go?
Ingredients
- Dates 160g, stones removed, chopped
- Bicarbonate of soda 1 tsp
- Unsalted butter 75g
- Caster sugar 150g
- Eggs 2 large, beaten
- Self-raising flour 175g, sifted
- Ground ginger 2 tsp
- Rachel’s Greek Style Ginger Yogurt 80g
Sauce
- Unsalted butter 100g
- Ripe pears 2, peeled and diced
- Soft brown sugar 175g
Method
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Step 1
Pre-heat the oven 170°c/325°f/gas 3.
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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.
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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.
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Step 4
Stir in the yogurt and date mixture, the mixture will be quite runny – this is how it should be.
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Step 5
Pour the batter into six small pudding moulds and place on baking tray.
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Step 6
Bake for 20-25 minutes until they are brown and springy to touch.
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Step 7
Leave to cool in the moulds before removing with a palette knife.
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Step 8
To make the sauce melt the butter in shallow frying pan and add the pear cubes, cook until soft and caramelised.
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Step 9
Add the sugar and cream and continue to stir until the sauce is bubbling.
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Step 10
Pour the sauce evenly over the puddings.