Ginger sponge pudding
Enjoy this dark, sticky ginger sponge as an alternative to Christmas pudding. Top with a luscious rum caramel sauce and serve with a dollop of extra-thick double cream to make it extra special.
SERVES 8 PREP 25 mins COOK 3 hrs MORE EFFORT V
150g frozen unsalted butter, plus extra at room temperature for the basin
120g self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
120g fresh breadcrumbs
1½ tsp ground ginger
½ tsp ground allspice
1 tsp ground cinnamon
150g stem ginger in syrup, finely chopped, syrup reserved (see sauce, right)
2 large eggs, lightly beaten
100g light brown soft sugar
250g black treacle
100ml milk extra-thick double cream or vanilla ice cream, to serve
For the sauce
120ml syrup from a 350g jar of stem ginger
70ml spiced rum
30g salted butter
4 tbsp double cream
Butter a 1.2-litre pudding basin. Press a disc of baking parchment into the base, then heat a 4cm depth of water in a heavy-based pan and lower in a trivet, upturned bowl or saucer for
