Mary Berry’s Spiced Ginger Pudding with Toffee Sauce

I love ginger, in any form and definitely in biscuit or cake form! It’s also no secret I am a bit of Mary Berry fan, so when it comes to cake and pudding it is usually her books I reach for. One of her recipes I enjoy is this spiced ginger pudding with a rich and creamy toffee sauce. We have enjoyed this numerous times, but this year it featured as a boxing day dessert. It could though be an excellent (and slightly lighter!) festive alternative to the traditional Christmas pudding but it can really be an anytime dessert!

Spiced Ginger Pudding with Toffee Sauce

Ingredients (Serves 6-8)

For the ginger pudding

100g plain flour
½ tsp bicarbonate of soda
2 tsp cinnamon
1 tsp ground ginger
¼ tsp nutmeg
1 free-range egg, beaten
75g light muscovado sugar
50g black treacle
125ml milk
50g butter, melted

For the toffee sauce

300ml pouring double cream
75g butter
100g light muscovado sugar

Method

  • Preheat the oven to 180C/160C Fan/Gas 4. Butter and line a 1lb loaf tin with a strip of baking paper.
  • For the ginger pudding, add to a bowl the flour, bicarbonate of soda, and spices, give a mix to incorporate everything.
  • In a separate bowl mix the egg, sugar, treacle, milk and butter together and beat until smooth.
  • Add the wet ingredients into the dry ingredients and beat hard, for about a minute, until smooth. Pour into the loaf tin and level the top.
  • Bake in the pre-heated oven for 30–35 minutes until dark in colour and the cake shrinks away from the sides of the tin and is springy to the touch.
  • For the toffee sauce, add the ingredients into a saucepan and heat until everything is melted, then bring to the boil and cook for around 5 minutes.

I would also advise to use the right sized loaf tin, as you can see from the pictures I did not take this too seriously, and therefore, its a little slimmer than it should be!

To serve, slice thick slices of the ginger pudding and pour over the toffee sauce. This pudding is light and full of festive spices, and if serving with toffee sauce seems too rich, some fresh cream or ice cream would be a less sweeter accompaniment. The toffee sauce alone would be delicious over some vanilla ice cream!