Delicious served cold as a cake without a toffee sauce or warm as a pudding, as below. I prefer it warm with the sauce, and like to serve slices of fresh mango with it, too.
Equipment: You will need a 1lb/450g loaf tin.
For the ginger pudding
- 100g/4oz plain flour
- ½ tsp bicarbonate of soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- 1 free-range egg, beaten
- 75g/3oz light muscovado sugar
- 50g/2oz black treacle
- 125ml/4fl oz milk
- 50g/2oz butter, melted
For the toffee sauce
- 300ml/10½fl oz pouring double cream
- 75g/3oz butter
- 100g/4oz light muscovado sugar
Pre-heat the oven to 180C/160C Fan/Gas 4. Generously butter and line the loaf tin with a strip of baking paper.
To make the ginger pudding, tip the flour, bicarbonate of soda, and spices into a big bowl. In a different bowl blend the egg, sugar, treacle, milk and butter together and beat until smooth.
Stir the damp ingredients into the dry active ingredients and beat difficult, for about a minute, till smooth. Pour into the loaf tin and level the top.
Bake for 30– 35 minutes until dark in colour and the cake diminishes far from the sides of the tin and is springy to the touch.
To make the toffee sauce, heat all the active ingredients together in a saucepan until melted, give the boil and cook for 3– 5 minutes.
To serve, slice thick pieces of the ginger pudding and pour over the toffee sauce.