Sticky Gingerbread Puddings with Ginger Wine and Brandy Sauce

This is quite definitely an idea that matches the charm and popularity of the Sticky Toffee Puddings with Pecan Toffee Sauce – it has the same degree of lightness and, this time, the fragrance and spiciness of preserved ginger, which takes the edge off the sweetness beautifully.

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This recipe is adapted from Delia's Winter Collection

Method

First of all, place the pieces of stem ginger in a mini chopper and turn the motor on for a few seconds. Be careful not to process for too long – the ginger should be chopped small, but not puréed!

After that, sift the flour, spices, baking powder and bicarbonate of soda into a mixing bowl. Then add the egg, butter and sugar. Using an electric hand whisk, whisk everything together gradually, adding 75ml warm water until you have a smooth mixture. Then fold in the stem ginger and chop the apple in the mini chopper and fold that in too.

Now divide the mixture between the buttered pudding basins, stand them on a baking sheet and bake in the centre of the oven for 35 minutes, or until they feel firm and springy to the touch.

To make the sauce, all you do is gently melt together the sugar and butter until all the granules of sugar have completely dissolved, then whisk in the ginger wine and brandy and add the chopped ginger.

When the puddings are cooked, remove them from the oven and let them stand for about 5 minutes, put the sauce back over the heat, then run a small palette knife around the edges of the tins and turn them out
onto warmed plates. Spoon the hot ginger wine and brandy sauce all over them. Serve with chilled pouring cream.

Nutrition 454kcals/62.3g carbohydrate/48.0g sugars/21.3g fat/12.7g saturated fat/1.0g salt per serving

Note These puddings can be frozen then defrosted and reheated for 8 minutes under a preheated grill with the ginger wine and brandy sauce poured over them but make sure there are no pieces of ginger on the top.