Name: Ginger & Christmas pud cheesecake with ginger sauce
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
Cuisine: British
Ingredients: flavourless oil for greasing; 2 x 200g tubs full-fat cream cheese; 100g mascarpone; 1 tsp vanilla paste; 2 medium eggs; 100g caster sugar; 1 ½ 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 1.5-2cm-thick slices; 100g dark brown muscovado sugar; 100g butter; 100ml double cream

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Ginger & Christmas pud cheesecake with ginger sauce

Ginger & Christmas pud cheesecake with ginger sauce

Lucy Netherton

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Serves 8

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins

Plus chilling

A star rating of 5 out of 5.5 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

flavourless oil

for greasing
2 x 200g tubs full-fat cream cheese
100g mascarpone
1 tsp vanilla

paste
2 medium eggs
100g caster sugar
1 ½ 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 1.5-2cm-thick slices

For the sauce

100g dark brown muscovado sugar
100g butter
100ml double cream

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Nutrition: per serving

kcal640
fat43g
saturates26g
carbs54g
sugars45g
fibre1g
protein8g
salt0.8g

low

Method

step 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.
step 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).
step 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.

Recipe from Good Food magazine, January 2013

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