three plates of little sticky gingerbread puddings with wine and brandy sauce poured over

Sticky Gingerbread Puddings with Ginger Wine and Brandy Sauce

35 minutes

Serves 8.

This recipe is from The Delia Collection: Puddings.

This is quite definitely an idea that matches the charm and popularity of Pecan Toffee Sauce.

It has the same degree of lightness as the Sticky Toffee Puddings and the fragrance and spiciness of preserved ginger, takes the edge off the sweetness beautifully.

The Delia Online Cookery School: Make sure your spices are at their best, watch our video showing how to buy and store spices on this page.

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A problem with gingerbread puddings!

Asked by: Stevehorler

Dear Lindsey I’ve tried to make sticky gingerbread puddings unsuccessfully now three times in a row! I follow the recipe exactly and I’ve never had problems with any of Delia’s recipes before. I cook the puddings until they are full and springy in the middle for the full amount of time but after a few minutes out of the oven they shrink dramatically and become very dense. What am I doing wrong? I’ve tried chopping up the apples and ginger larger and smaller and put them in the oven for a bit longer but they turn out exactly the same - dense and flat . I’ve cooked Delia’s similar little sticky toffee puddings lots of times and they always turn out light a well risen. Many thanks in advance for any advice!

Answered by Lindsey: Hello, It sounds like you’ve been a bit heavy handed with the bicarbonate of soda. Kind regards Lindsey

Method

First of all, place the pieces of stem ginger in a food processor and turn the motor on for about 7-10 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 eggs, butter and sugar. The way to deal with the treacle is to grease the spoon first and, using a spatula or another spoon, push it into the bowl to join the rest of the ingredients. Now add the freshly grated ginger, then, using an electric hand whisk, whisk everything together gradually, adding 6 fl oz (175 ml) warm water until you have a smooth mixture. Finally, fold in the apple and stem ginger.

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. After that, remove them from the oven and let them stand for about 5 minutes, then run a small palette knife around the edges of the tins and turn them out. Allow the puddings to get completely cold and keep them wrapped in clingfilm until you need them.

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, add the chopped ginger and the sauce is then ready to serve.

To serve the puddings: pre-heat the grill to its highest setting and arrange the puddings on a heatproof dish or tray. Spoon the sauce over, making sure that no little bits of ginger are actually on the top of the puddings, then place the whole thing under the grill, so that the tops of the puddings are about 5 inches (13 cm) from the source of heat. Now allow them to heat through – which will take about 8 minutes – by which time the tops will be slightly crunchy and the sauce will be hot and bubbly. Serve with chilled pouring cream.

Note: if you want to make these puddings in advance, they freeze beautifully, and after defrosting should be re-heated as above.