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Restaurants›Bathwick Boatman 🇪🇺›Warm Stem Ginger Pudding Recipe

Warm Stem Ginger Pudding Recipe

Name: Bathwick Boatman 🇪🇺s Warm Stem Ginger Pudding Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: British
Ingredients: 200 g self-raising flour; 50 g ground almonds; 120 g soft light brown sugar; 100 g unsalted butter, melted; 2 to taste free-range eggs; 120 ml milk; 120 g stem ginger in syrup, chopped; 40 ml ginger syrup from jar; 1 tsp ground ginger; 1 tsp vanilla extract; 1 pinch sea salt; 150 g light brown sugar; 75 g unsalted butter; 150 ml double cream (heavy cream); 2 tbs golden syrup; 1 pinch sea salt; 300 g clotted cream; 100 ml double cream (heavy cream); 40 g icing sugar; 0.5 tsp vanilla extract; 30 g extra chopped stem ginger; 6 to taste mint leaves (optional)

Inspired by Bathwick Boatman 🇪🇺

Time1h 20m

Serves6

clotted cream ice-cream & toffee sauce (v)

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Ingredients

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Pudding

7.05 oz (200 g) self-raising flour

1 3/4 oz (50 g) ground almonds

4 1/4 oz (120 g) soft light brown sugar

3 1/2 oz (100 g) unsalted butter, melted

2 to taste free-range eggs

1/2 cup (120 ml) Milk

4 1/4 oz (120 g) stem ginger in syrup, chopped

2.71 tbsp (40 ml) ginger syrup from jar

1 tsp Ground ginger

1 tsp Watkins vanilla extract

1 pinch sea salt

Toffee sauce

5.29 oz (150 g) light brown sugar

2 2/3 oz (75 g) Unsalted butter

5/8 cup (150 ml) double cream (heavy cream)

2 tbs golden syrup

1 pinch sea salt

Clotted cream ice-cream (quick assembly)

10.6 oz (300 g) clotted cream

0.42 cup (100 ml) double cream (heavy cream)

1.41 oz (40 g) icing sugar

1/2 tsp Watkins vanilla extract

Finishing

1.06 oz (30 g) extra chopped stem ginger

6 to taste mint leaves (optional)

Method

Pudding

Preheat and prepare

Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) round ovenproof dish or individual pudding ramekins and lightly dust with flour or line with baking parchment if preferred.

Mix dry ingredients

In a large bowl sift the self-raising flour. Stir in the ground almonds, 120g soft light brown sugar, ground ginger and a pinch of sea salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk together the melted butter, eggs, milk, vanilla extract and the 40ml ginger syrup from the stem ginger jar until smooth.

Fold together

Make a well in the dry ingredients and pour in the wet mixture. Gently fold until just combined — do not overmix. Fold in the chopped stem ginger (120g) so pieces are distributed through the batter.

Bake

Transfer the batter to the prepared dish or divide between ramekins. Smooth the top and bake in the preheated oven for 30–35 minutes (20–25 minutes for small ramekins), or until the top is golden and a skewer inserted into the centre comes out clean with a few moist crumbs. If the top is browning too quickly, loosely tent with foil for the final 10 minutes.

Rest

Remove from the oven and allow the pudding to rest for 5 minutes in the dish so it settles slightly before serving warm.

Toffee sauce

Make the sauce

While the pudding bakes, combine 150g light brown sugar and 75g unsalted butter in a small heavy-based saucepan over medium heat. Stir continuously until the butter melts and the sugar dissolves and bubbles. Add 2 tablespoons of golden syrup and continue to stir for 1 minute.

Finish with cream

Carefully pour in 150ml double cream (it may bubble vigorously). Reduce heat to low and simmer gently for 3–4 minutes until the sauce is glossy and slightly thickened. Remove from the heat, stir in a pinch of sea salt, then cool for a couple of minutes. Keep warm; if it thickens too much, loosen with a tablespoon of warm milk or cream before serving.

Clotted cream ice-cream (quick assembly)

Combine and chill

In a chilled bowl, whisk together 300g clotted cream, 100ml double cream, 40g icing sugar and 1/2 tsp vanilla extract until smooth and slightly aerated. Taste and adjust sweetness if needed. For a quick frozen option, transfer to a shallow freezer-safe container and freeze for at least 2 hours, stirring every 30 minutes to break up ice crystals for a scoopable texture. Alternatively serve as a luxuriant soft spoonable cream at cool room temperature.

Assembly & Serving

Spoon or unmould a portion of the warm stem ginger pudding into serving bowls. If you used a large dish, cut into wedges; if ramekins, run a knife around the edge to release.

Place a generous scoop of the clotted cream ice-cream or a dollop of clotted cream alongside or on top of the warm pudding so it melts slightly.

Drizzle warm toffee sauce over the pudding and cream — about 2–3 tablespoons per serving, or to taste.

Scatter the extra 30g chopped stem ginger over each portion for an extra zing and garnish with a mint leaf if using. Serve immediately while pudding is warm and sauce is runny.