Ginger and Treacle Pudding with Orange Caramel Sauce
Ginger and Treacle Pudding with Orange Caramel Sauce is a dessert that is perfect for a cold day.
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Cooking tools:
- Saucepan
- Saucer
- Pudding basin
- Hand mixer
- Mixing bowl
- Fine-mesh sieve
- Parchment paper
- Aluminum foil
- Cooking string
- Stove
- Wooden spoon
- Skewer
- Serving platter
- Measuring cup
- Measuring spoon
- Tight-fitting lid
- Sauce jug
- Chef's knife
- Cutting board
Ingredients
- Vanilla bean ice cream, to serve
- 1 ½ cups caster sugar
- 300ml pure cream
- ½ cup fresh orange juice
- 200g unsalted butter, softened, plus extra for greasing
- 1 cup treacle
- ⅓ cup firmly packed brown sugar
- 4 x 50g eggs, lightly beaten
- 2⅓ cups self-raising flour
- 3 tsp ground ginger
- ¾ cup buttermilk
- ⅓ cup finely chopped naked or crystallised ginger, plus extra for decoration
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