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Sticky Toffee and Ginger pudding

by Cathryn Dresser for Magimix UK

Preparation : 30 min Resting : -
Cooking : 40 min Equipment : Patissier bowl: dough blade, FP: main bowl & blade
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Serves 10-12 :
200 g dates
100 g dried apricots
3 pieces stem ginger
300 ml boiled water
1 tsp bicarbonate of soda
125 g soft unsalted butter
100 g caster sugar
75 g dark muscavado sugar
2 tbsp buttermilk
250 g self-raising flour
1 tsp ground ginger
1 tsp ground cinnamon
3 free range eggs
For the sauce:
150 g unsalted butter
125 g dark muscavado sugar
1 tsp vanilla extract
1 tbsp stem ginger syrup
250 ml double cream
1Preheat the oven to 180°C.
2Chop the dates, apricots and stem ginger in the main processor bowl. Add the hot water and bicarb, pulse a few times, and leave for 15 minutes.
3After 15 minutes, puree the mixture and transfer to the Patissier bowl fitted with the dough blade. Add the remaining ingredients and mix for 1 minute.
4Pour the mixture into a buttered 2.5ltr ovenproof dish and bake for 35-40 minutes until a skewer comes out clean.
5Melt the sugar, syrup and butter in a heavy based pan until the sugar has dissolved. Add the cream, bring to a rapid boil then reduce the heat and simmer for a further 5 minutes.
6Prick the surface of the pudding all over with a skewer or cocktail stick and pour over 2/3 of the sauce.
7Serve the remaining sauce on the side, along with a dollop of crème fraiche.
by Cathryn Dresser


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