Delia Smith Sticky Gingerbread Puddings Recipe

Delia Smith’s sticky gingerbread puddings use three types of ginger in one recipe: stem ginger in syrup, freshly grated root ginger, and ground ginger. That triple hit is what separates these from every other ginger pudding. Individual ramekins, 110g (4 oz) molasses sugar, black treacle, Bramley apple, and a ginger wine and brandy sauce, baked at 180°C (350°F) for 35 minutes, serving 8.

I made the little sticky toffee puddings so many times I wanted something with a different flavour but the same format. Delia says in The Delia Collection: Puddings that these match the charm of the pecan toffee sauce, and she is right. The ginger wine in the sauce gives it a heat that toffee does not have.

Try More Pudding Recipes:

• All Pudding Recipes
• Sticky Toffee Pudding
• Christmas Pudding
• Bread Pudding

Why Three Types of Ginger?

Each one does a different job. The ground ginger adds background warmth to the sponge. The freshly grated root ginger gives a sharp, fiery kick. The stem ginger in syrup provides chewy, sweet pockets through the crumb.

If you only use one type, the pudding tastes flat. I tested it with just ground ginger once and it was like eating a spiced cake with no punch. All three together is what gives it that layered ginger flavour that builds as you eat.

Sticky Gingerbread Puddings Ingredients

The Sponge:

• 110g (4 oz) stem ginger in syrup (8 pieces)
• 1 heaped tsp freshly grated root ginger
• 175g (6 oz) self-raising flour
• ¼ level tsp ground ginger
• ⅓ level tsp ground cinnamon
• ⅓ level tsp ground cloves
• ½ level tsp baking powder
• ¾ level tsp bicarbonate of soda (baking soda)
• 2 large eggs
• 75g (3 oz) butter, softened
• 110g (4 oz) molasses sugar
• 1 tbsp black treacle
• 175g (6 oz) Bramley apple, peeled, cored, and chopped small
• 175ml (6 fl oz) warm water

The Ginger Wine and Brandy Sauce:

• 175g (6 oz) soft dark brown sugar
• 110g (4 oz) unsalted butter
• 4 tbsp ginger wine
• 2 tbsp brandy
• 2 pieces stem ginger, chopped small

How To Make Delia Smith Sticky Gingerbread Puddings

1. Chop the stem ginger: Pulse the 8 pieces of stem ginger in a food processor for 7 to 10 seconds. You want small pieces, not a paste.
2. Mix the dry and wet: Sift the flour, ground ginger, cinnamon, cloves, baking powder, and bicarbonate of soda into a bowl. Add the eggs, softened butter, molasses sugar, and black treacle. Grease the spoon before measuring the treacle so it slides off.
3. Add the water: Grate in the fresh ginger, then whisk everything together with an electric hand mixer, adding the warm water gradually until the batter is smooth.
4. Fold in the fruit: Stir in the chopped apple and the processed stem ginger.
5. Bake: Divide between 8 well-buttered 175ml (6 fl oz) pudding basins. Set on a baking sheet and bake at 180°C (160°C Fan / Gas Mark 4 / 350°F) for 35 minutes until firm and springy.
6. Turn out: Leave for 5 minutes, then run a palette knife around each one and turn out. Let them cool completely.
7. Make the sauce: Melt the dark brown sugar and butter together gently until the sugar dissolves. Whisk in the ginger wine and brandy. Add the chopped stem ginger.
8. Grill and serve: Set the grill to high. Arrange the puddings on a heatproof tray, spoon the sauce over (keep ginger pieces off the tops so they do not burn), and grill for 8 minutes until the tops go crunchy and the sauce bubbles. Serve with cold pouring cream.

Making Them Ahead

These freeze perfectly. Turn the puddings out, let them cool, wrap each one in cling film (plastic wrap), and freeze for up to a month. Thaw, make fresh sauce, pour it over, and grill. The whole reheating takes about 10 minutes.

Delia recommends these for Christmas and New Year dinner parties for exactly this reason. You do all the work weeks ahead, then just sauce and grill on the night. The rice pudding is another good make-ahead if you want something simpler with no last-minute grilling.

FAQs

More Recipes To Try:

• Eve’s Pudding
• Apple and Almond Pudding
• Summer Fruit Pudding

Nutrition Facts

• Calories: 410 kcal
• Fat: 18g
• Carbohydrates: 58g
• Protein: 4g
• Dietary Fibre: 1g

Nutrition information is estimated per serving (serves 8).