Ginger & Christmas pud cheesecake with ginger sauce

Ginger & Christmas pud cheesecake with ginger sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins Plus chilling

Easy

Serves 8
A set pudding is perfect for entertaining - this one has a creamy texture, dotted with fruit sponge and ginger loaf

Nutrition and extra info

Nutrition: per serving

  • kcal640
  • fat43g
  • saturates26g
  • carbs54g
  • sugars45g
  • fibre1g
  • protein8g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • flavourless oil, for greasing
  • 2 x 200g tubs full-fat cream cheese
  • 100g mascarpone
  • 1 tsp vanilla paste
    Vanilla

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 2 medium egg
  • 100g caster sugar
  • 1½ tbsp plain flour
  • 100g Christmas pudding, crumbled (use an individual one if you don't have any leftover, or a rich fruitcake)
  • 1 ball stem ginger from a jar, plus 5 tbsp syrup from the jar
  • ¾ Jamaican ginger loaf cake, sliced into 1½ -2cm-thick slices

For the sauce

  • 100g dark brown muscovado sugar
  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100ml double cream

Method

  1. Heat oven to 170C/150C fan/gas 5. Grease and line a roughly 1.3-litre ovenproof pudding basin with 4 strips of baking parchment, criss-crossing the bowl like spokes of a wheel. Beat the cream cheese, mascarpone, vanilla, eggs and sugar with an electric mixer until combined and light. Fold in the flour, Christmas pud and stem ginger, then spoon into the prepared tin. Carefully put in the oven.

  2. Check after 1 hr – it should be set with a slight wobble; you may need to give it 10 mins more. Remove and allow to cool slightly (it will puff up, then sink a little). Brush with 1 tbsp ginger syrup, then arrange the ginger loaf cake on top, pressing to form a base. Brush with 1 tbsp more syrup, then place a saucer on top to press down. Chill for at least 4 hrs (or up to 2 days).

  3. To make the sauce, bubble together all the ingredients plus 3 tbsp ginger syrup in a saucepan until syrupy. Turn the cheesecake out onto a serving plate and serve with the hot ginger sauce.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

kwac71's picture

Maybe a daft question...but does it need to be cooked Christmas pudding? I have bought ready made ones and not sure whether to cook them first?!

cronstown8's picture
5

I have now made this several times for Christmas Day dinner with the family. It is simply delicious. Easy enough to make - I followed the recipe the first time and didn't need to make any adjustments thereafter. Im drooling just thinking about it again. Please do try it!

mlstevens's picture

This was such a great idea and very tasty. It was relatively light too - so great after all the excesses of the Christmas meal. Really easy to put together, especially as it can be made ahead.

rachelmacsweeney's picture
5

As someone who doesn't like Christmas pudding this is a great alternative! Easy to make and looks spectacular, but most importantly tastes fabulous. Much admired at a pre Christmas dinner party and I was asked for the recipe. Bought a pudding tin for a reasonable price from Amazon. Would definitely make this again.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…