Sticky gingerbread pudding with toffee pear sauce
This warm wintery recipe is exactly what you'll want after a cold Sunday walk, so why not pop on an apron today and give it a go?
Ingredients
- 160g Dates stones removed, chopped
- 1tsp Bicarbonate of soda
- 75g Unsalted butter
- 150g Caster sugar
- 2 large eggs beaten
- 175g Self-raising flour sifted
- 2tsp Ground ginger
- 80g Rachel’s Greek Style Ginger Yogurt
- 100g Unsalted butter
- 2 Ripe pears peeled and diced
- 175g Light soft brown sugar
Method
Step 1
Pre-heat the oven 170°c/325°f/gas 3.
Step 2
Place the dates in a small bowl and pour over 150ml of boiling water, stir in the bicarbonate of soda and leave to one side.
Step 3
In a large mixing bowl cream the butter and sugar together until light and fluffy, add each egg and stir well after each addition. Fold in the flour and ground ginger.
Step 4
Stir in the yogurt and date mixture, the mixture will be quite runny - this is how it should be.
Step 5
Pour the batter into six small pudding moulds and place on baking tray.
Step 6
Bake for 20-25 minutes until they are brown and springy to touch.
Step 7
Leave to cool in the moulds before removing with a palette knife.
Step 8
To make the sauce melt the butter in shallow frying pan and add the pear cubes, cook until soft and caramelised.
Step 9
Add the sugar and cream and continue to stir until the sauce is bubbling.
Step 10
Pour the sauce evenly over the puddings.
