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Gingerbread pudding with sticky toffee sauce

olive magazine
  • 90 minutes
  • Serves 6

INGREDIENTS

85 g

golden syrup

butter 100g, at room temperature

175 g

dark muscovado sugar

150 g

self-raising flour

75 g

ground almonds

3 tsp

ground ginger

1 tsp

bicarbonate of soda

2

eggs

150 milliliters

milk

preserved ginger 4 balls, chopped

75 g

pecan halves

150 g

light musco

2 tsp

black treacle

100 g

butter

200 g

crème fraîche