Warm Stem Ginger Pudding, Clotted Cream Ice-cream & Toffee Sauce Recipe

Preheat and prepare

Preheat the oven to 180°C / 350°F (160°C fan). Lightly butter four individual pudding ramekins (about 6–8 fl oz / 180–240 ml each) or one 1.2 L (4-cup) baking dish. Line the base with a small circle of baking paper if preferred.

Mix dry ingredients

In a medium bowl whisk together self-raising flour, ground ginger, ground cinnamon, bicarbonate of soda and soft brown sugar until evenly combined.

Combine wet ingredients

In a separate bowl whisk the egg, melted butter, milk, golden syrup, vanilla extract and black treacle (if using) until smooth. Stir in the finely chopped stem ginger with a tablespoon of its syrup to incorporate flavor and moisture.

Fold and portion

Add the wet mixture to the dry ingredients and fold gently until just combined — avoid overmixing. The batter should be thick but spoonable; if too stiff add up to 1–2 tablespoons milk. Divide the batter between the prepared ramekins or pour into the baking dish, filling about two-thirds full.

Bake

Bake individual puddings for 18–25 minutes, or a large pudding for 30–35 minutes, until risen, firm on top and a skewer inserted into the center comes out with a few moist crumbs (not raw batter).

Rest

Remove from oven and let puddings rest for 5 minutes. If using ramekins, run a small knife around the edges and invert onto warm plates or serve in the ramekin.

While puddings bake, make the toffee sauce. In a medium saucepan combine the butter and soft brown sugar over low–medium heat. Stir until the butter has melted and the sugar begins to dissolve.

Increase the heat slightly and add the golden syrup. Bring to a gentle simmer, stirring, for 2–3 minutes to dissolve and blend flavors. Carefully whisk in the double cream (warm the cream slightly first if desired to avoid spluttering). Continue to simmer gently for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.

Remove from heat and stir in the vanilla extract and sea salt. Taste and adjust salt/sweetness as desired. Keep the sauce warm over a very low heat or transfer to a warmed jar; if it thickens on standing, reheat gently and stir before serving.

Chill a mixing bowl and the beaters for 10–15 minutes in the freezer — this helps the cream whip better.

Pour the chilled double cream into the bowl and whisk (with an electric hand mixer) until soft peaks form. Be careful not to overwhip; you want a pillowy whipped cream.

In a separate bowl fold together the clotted cream, condensed milk, vanilla extract, sea salt and lemon zest until smooth. Gently fold the whipped cream into the clotted-cream mixture in two additions, keeping as much air as possible to retain a light texture.

Transfer the mixture to a loaf tin or small freezer-safe container, smooth the top, cover with cling film (pressed to the surface) or a lid, and freeze for at least 4 hours or preferably overnight until firm.

Remove from the freezer 10–15 minutes before serving to soften slightly for easier scooping.

Warm a little of the toffee sauce if necessary. Place a warm ginger pudding on each dessert plate (or serve in ramekin).

Spoon a generous drizzle of warm toffee sauce over and around the pudding.

Add a scoop of clotted cream ice-cream alongside or on top of the pudding. Garnish with extra stem ginger slices and mint leaves if using. Serve immediately so the hot pudding and sauce contrast with the cold ice-cream.