This is adapted from a recipe I found in a farmshop magazine – replacing the stem ginger with fresh ginger gives this a bit of a kick. It’s basically Sticky Toffee Pudding, with a bit of a twist: Great for pud after a crisp day out on the hills, or indeed at any other time you fancy.
Sticky Ginger Pudding (serves 8-10)
285ml water
¼ tsp Bicarbonate of soda
155g fresh ginger
2 tbsp dark brown sugar
170g caster sugar
55g unsalted butter
2 free range eggs
170g plain flour
1 tsp baking powder
225g Brown sugar
115g Unsalted butter
140ml Double Cream
Put the water, bicarbonate,and peeled, finely chopped ginger into a pan along with the 2 tablespoons of dark brown sugar. Bring it to the boil, then simmer for 5 minutes to get a syrupy mix with the ginger bits just starting to soften.
Cream together the caster sugar and butter. Add the eggs then fold in the sieved flour and baking powder. Add the hot mixture from the saucepan and fold together.
Pour onto a greased and lined 15-18cm tray and bake at 180C (Aga roasting oven with cold shelf) for around 20-25 minutes
Toffee sauce – Melt the butter with the brown sugar in saucepan, heating until all the sugar has dissolved. Slowly stir in the cream to get a nice smooth sauce.
Serve the sponge in squares with the sauce poured over the top.
