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Recipe by olive magazine

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1. Butter a 1.7 litre pudding basin. The basin should have a lid if it is the plastic sort or you'll need to cover it with a sheet of buttered, pleated greaseproof paper covered with a sheet of foil, secured with string.
2. Roughly chop the stem ginger and put 1 tbsp in the base of the pudding basin. Set half the remaining ginger aside for the sauce and finely chop the rest.
3. To make the toffee sauce, gently melt the sugar and butter in a saucepan until the sugar has dissolved. Increase the heat and whisk in the syrup and ginger wine, bubble for a minute then add the remaining roughly chopped ginger and remove from the heat.
4. For the pudding, add the pecans to the pudding basin and spoon 3 tbsps of toffee sauce over. Beat the butter and brown sugar together until light and fluffy, add the eggs one by one, beating well between each addition, followed by the root ginger, the finely chopped stem ginger, ginger syrup and dates. Sift the flour and spices over and fold in. Spoon into the pudding basin. Cover and put in a large, lidded saucepan. Add enough boiling water to come halfway up the sides of the basin and put over a low heat. Cover and steam for 3 hours, topping the water up occasionally.
5. Remove from the saucepan and leave to cool for 5 minutes. Reheat the sauce, turn the pudding out onto a plate and serve with ice cream or cream and extra toffee sauce for pouring.

Per serving

822 kcalories, protein 7.9g, carbohydrate 95.9g, fat 46.3 g, saturated fat 25.2g, fibre 2.2g, salt 0.89 g

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• Hope

  24 November 2008

  Hope rated and commented on this recipe

  

  I generally expect food with ginger in it to be amazing. but this blew my mind. SO nice! will definitely be making it again

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• Sandra

  26 December 2008

  Sandra rated and commented on this recipe

  

  made this as an alternative to christmas pudding, it was sensational........

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Ingredients

• 4 chunks stem ginger from a jar

TOFFEE SAUCE

• 150g soft brown sugar
• 100g unsalted butter
• 3 tbsp ginger syrup, from the jar
• 75ml ginger wine

GINGERBREAD PUDDING

• 40g pecans , toasted and roughly chopped
• 175g butter , very soft
• 120g light soft brown sugar
• 3 eggs
• 1 heaped tsp root ginger , finely grated
• 2 tbsp ginger syrup, from the jar
• 100g Medjool dates , stoned and chopped
• 175g self-raising flour
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp ground mixed spice

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 minutes plus 3 hours steaming

Ingredients

• 4 chunks stem ginger from a jar

TOFFEE SAUCE

• 150g soft brown sugar
• 100g unsalted butter
• 3 tbsp ginger syrup, from the jar
• 75ml ginger wine

GINGERBREAD PUDDING

• 40g pecans , toasted and roughly chopped
• 175g butter , very soft
• 120g light soft brown sugar
• 3 eggs
• 1 heaped tsp root ginger , finely grated
• 2 tbsp ginger syrup, from the jar
• 100g Medjool dates , stoned and chopped
• 175g self-raising flour
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp ground mixed spice

Per serving

822 kcalories, protein 7.9g, carbohydrate 95.9g, fat 46.3 g, saturated fat 25.2g, fibre 2.2g, salt 0.89 g

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