Beer-laced sticky toffee and ginger pudding recipe

Name: Beer-laced sticky toffee and ginger pudding recipe
Total time: 60 min
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

www.deliciousmagazine.co.uk

Beer? In a pudding? Correct. Debbie Major makes sticky toffee pudding even more indulgent with rich, dark ale and stem ginger

View full recipe on www.deliciousmagazine.co.uk

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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