The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Gingerbread pudding with butterscotch sauce


You'll need

  Gingerbread pudding 90 gm stale white bread, crusts removed 175 gm plain flour 90 gm (¾ cup) ground almonds 175 gm fresh minced beef suet (see note) 25 gm baking powder 1 pinch salt 1½ tsp ground ginger 1 tsp ground mixed spice 2 large (70gm each) eggs 175 gm stem ginger in syrup 2 tbsp fresh ginger, grated 3 tbsp grated apple 180 gm (½ cup) golden syrup 180 gm (½ cup) black treacle 150 ml full-cream milk To serve: vanilla ice-cream   Butterscotch sauce 250 gm caster sugar 600 ml double cream 125 gm unsalted butter, cut into small dice

Method

  • 01
  • Rip the bread into 2cm pieces and place in a large mixing bowl. Sift the flour over the bread, then add the remaining ingredients. Stir together for 4 minutes or until thoroughly combined. Butter and flour a 2.3-litre pudding basin and spoon in the mixture; the basin should be about three-quarters full. Cover the mixture with a circle of baking paper, then place a piece of foil (with a generous pleat in the middle) over the basin and secure with string. Put the basin in a deep roasting tin and pour enough hot water into the tin to come half-way up the sides of the basin. Steam in the oven for 1½ hours (remember to keep the water topped up). Turn onto a serving dish.
  • 02
  • For the butterscotch sauce, put the sugar into a heavy-based saucepan with 2 tbsp water and melt over low heat, tilting the pan occasionally so the sugar melts evenly. Increase the heat to medium and cook, without stirring, until it turns into a golden-brown caramel. Slowly pour in the cream, being careful as the hot caramel will spit. Turn the heat to low and let the caramel dissolve slowly into the cream. Remove from heat and whisk in the butter, a few pieces at a time. Strain through a fine sieve into a bowl and pour over gingerbread pudding. Serve with vanilla ice-cream, if desired.

Note Minced beef suet is available from specialist butchers. You may need to order it ahead.


"Remember eating gingerbread when you were young? Well forget it, you've just grown up."
This is one of cult UK chef Fergus Henderson's favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Featured in

Sep 2007

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×