Sunday, 10 March 2013

Sunday Sweets #21 Stem Ginger Pudding

I love ginger, the more gingery the cake the better in my opinion.  Having taken my Mum to the Pudding Club and falling in love with their ginger pudding I knew exactly what I wanted to bake for her birthday this year! 


350g plain flour
2 tsp ground ginger
1 tsp baking powder
1 tsp bicarbonate of soda
4 large eggs, beaten
150g unsalted butter, softened
200g light muscovado sugar
2 tbsp black treacle
360g stem ginger, drained but syrup reserved, chopped finely in a food processor. Keep 1/3 back for the sauce

For the sauce
100g  light muscovado sugar
75g  unsalted butter
3tbsp reserved ginger syrup from the jar
4tbsp Ginger wine
200ml double cream


Heat oven to 180C / Fan 160C / Gas 4.

Grease and line a 9” square cake tin

Sift the flour, ginger, baking powder and bicarbonate of soda into a large bowl.

Add the eggs, butter, sugar, treacle and half the stem ginger, and mix well with an electric hand whisk until thoroughly mixed. Transfer to your tin

Bake for 20 to 25 minutes until well risen, golden brown and firm to the touch.

Meanwhile place the remaining stem ginger and all the other sauce ingredients in a saucepan. Place over a medium heat, bring to the boil, stirring occasionally until smooth.

Generously spoon the sauce over the pudding to serve. This is also fantastic with a large dollop of clotted cream or a covering of custard.



  1. Looks so scrummy! I always look forward to these posts on a Sunday :) x

  2. I love ginger, this looks so tasty and moist xx

    Lucy Loves To Blog

  3. This looks yummy and I love your heart shaped plate!

    Jenni x

    Bows Bangles & Bakes


I love comments, thank you xx

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