Gingerbread Pudding with Eggnog Cream Recipe | Booths Supermarket

Ingredients

• 115g butter, softened
• 115g soft brown sugar
• 1 large free-range egg
• 250g plain flour
• 1 1/2tsp bicarbonate of soda
• 1 1/2 tsp ground ginger
• 1/2tsp ground cinnamon
• 1/2 tsp salt
• 1/2tsp ground all spice
• 1/2tsp ground nutmeg
• 325g molasses
• 250ml water
• 55g muscovado sugar
• 350ml boiling water
• 115g melted butter
• 200ml double cream
• 75ml advocaat, or a little more if not using the brandy
• 25ml brandy