This is a variant of sticky date pudding, substituting zingy ginger for the dates, but not forgoing the sweet toffee sauce.
Serves 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
For the ginger loaf: 100g plain flour
1/2 tsp bicarbonate of soda
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 egg
75g light brown sugar
50g treacle
125ml milk
50g butter, melted
For the toffee sauce: 300ml double cream
75g butter
100g light brown sugar
Method
Preheat the oven to 180°C. Great the loaf tin and line it with baking paper.
Start with the loaf. Mix the flour, bicarbonate of soda and spices together in a large bowl. In a separate bowl, lightly beat the egg, then add the sugar, treacle, milk and butter and beat using a mixer until smooth.
Stir the dry ingredients into the wet ingredients, bit by bit. Blend on high for about a minute, until the mixture is silky and smooth.
Pour it into the loaf tin and gently shake to level the top.
Bake for 30–35 minutes. The cake should be springy to the touch and a skewer inserted into the centre should come out clean.
Let it rest in the tin for 5 minutes, and then use the edges of the baking paper to remove it from the tin and cool slightly on a wire rack.
Now for toffee sauce. Gently heat all of the ingredients in a small saucepan until melted. Bring to the boil and keep on a low boil for 5 minutes.
To serve, slice the ginger loaf and and pour a generous slug of warm toffee sauce over the top.
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