Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Satara salad bowl and server. Offer ends 23 November.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

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
Win
a double pass to So Frenchy, So Chic!

Win five double passes to So Frenchy, So Chic in Melbourne and Sydney, plus a cheese plate for every winner to enjoy on the day.

Read More
Win
a wine pack from Howard Vineyard!

We have two Howard Vineyard Winemaker's Dozen packs to give away to two lucky winners. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Sep 2007

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

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