Gingerbread christmas pudding with eggnog sauce
Published: October 7, 2015 at 7:28 PM
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Serves 8
Easy
Total time: 3 hrs
0 reviews
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Try this as an alternative after your Christmas meal – it’s far lighter than a Christmas pudding but with a seasonal flavour. If you’d like things a bit richer use Billington’s dark muscovado sugar instead of the lighter sugar
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Try this gingerbread Christmas pudding, then check out our classic Christmas pudding, Christmas cake, mince pies, and more Christmas baking recipes. For some festive drinks inspiration, check out our classic eggnog and vegan eggnog recipes.
Looking for more gingerbread inspiration? Check out our easy gingerbread men, gingerbread cupcakes, classic gingerbread and gluten-free gingerbread recipes.
Ingredients
Nutrition
-
175g butter
plus more for the basin
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6 chunks stem ginger
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2 tbsp golden syrup
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120g light muscovado sugar
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2cm piece ginger
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3 eggs
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2 tbsp treacle
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orange zest
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175g self-raising flour
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1 tsp ground ginger
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1/2 tsp ground allspice
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300ml advocaat
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100ml double cream
Nutrition: per serving
- kcal541
- fat31.3g
- carbs50g
- fibre1g
- protein7.2g
- salt0.7g
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Method
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step 1
Butter a 1.7 litre pudding basin. Very finely slice the stem ginger (use a mandolin if you have one). Stick slices of the ginger all over the base of the basin so they look like petals. Add the golden syrup to the bottom of the basin. Beat the butter with the sugar. Grate the ginger and squeeze all the juice from it into the bowl, discard the fibre. Add the eggs, treacle and orange zest and beat them in. Then beat in the flour and spices.
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step 2
Cover the lid with a circle of baking paper and a circle of foil with a pleat along the centre. Tie these on with string and put the basin on a trivet or upturned saucer in a large pan. Pour in enough boiling water to come halfway up the side of the basin. Cover with a lid and bring to a simmer. Steam for 2 1/2 hours, adding more water if you need to.
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step 3
Very softly whip the cream then add in the advocaat.
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step 4
When the pudding is cooked, rest it for 10 minutes then turn it out (the ginger should have cooked on to the pudding neatly, but any pieces that are still in the bowl can be fished out and stuck to the pudding) and serve with the sauce.
Check out more of our best Christmas dessert recipes here...
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