Beer-laced sticky toffee and ginger pudding recipe
Beer? In a pudding? Correct. Debbie Major makes sticky toffee pudding even more indulgent with rich, dark ale and stem ginger
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Hand mixer
- Baking dish
- Cake pan
- Saucepan
- Mixing bowl
- Spoon
- Sifter
- Fine-mesh sieve
- Skewer
- Parchment paper
- Oven
- Stove
- Serving bowl
- Plate
Ingredients
- 300ml strong bitter ale with toffee undertones (we used Ringwood Forty Niner, widely available)
- 4 balls stem ginger in syrup, chopped, plus 2 tbsp syrup
- 175g pitted dried dates, coarsely chopped
- 1 tsp vanilla bean paste
- 1 tsp bicarbonate of soda
- 50g unsalted butter
- 75g caster sugar
- 75g light muscovado sugar
- 2 medium free-range eggs
- 225g plain flour
- 1 tsp ground ginger
- 1 tsp baking powder
- 300ml double cream
- 225g dark muscovado sugar
- 100g unsalted butter
- 4 balls stem ginger in syrup, chopped, plus 2 tbsp of the syrup
- Pinch fine sea salt
- Single cream, clotted cream or vanilla ice cream to serve
- You’ll also need
- Shallow rectangular baking dish (about 20cm x 25cm), greased with butter, or a 3cm deep, 20cm x 24-25cm brownie tin or rectangular cake tin, greased and lined with non-stick baking paper
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