SELF-SAUCING STICKY GINGERBREAD PUDDING

Self-saucing sticky gingerbread pudding image

Tuck into a bowl of this comforting sticky gingerbread pudding with a large scoop of vanilla ice cream - it's a crowd-pleasing end to any meal

Provided by Esther Clark

Categories Dessert

Time 1h10m

Number Of Ingredients 12

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Ingredients

100g salted butter, melted, plus extra for the dish
250g self-raising flour
1 tsp baking powder
2 tbsp ground ginger
1 tsp ground cinnamon
100g dark muscovado sugar
200g light muscovado sugar
250ml whole milk
3 eggs, beaten
vanilla ice cream, to serve
2 tbsp golden syrup
4 tbsp treacle

Steps:

Heat the oven to 180C/160C fan/gas 4. Butter a 23 x 25cm ovenproof baking dish. Whisk the flour, baking powder, spices, dark muscovado and half the light muscovado sugar in a bowl until well combined.
Whisk the butter, milk and eggs together in a large jar. Make a well in the dry ingredients, then pour the wet ingredients into it. Whisk everything together until just combined. Pour the mixture into the prepared dish. Mix the remaining muscovado sugar with the golden syrup, treacle and 300ml boiling water. Pour all over the batter and bake for 40-50 mins. Serve warm in bowls with vanilla ice cream.

Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium