Photo: Wesual Click
Sticky gingerbread pudding with toffee sauce
16 ingredients
Serves 6
openrecipes
This gorgeously gooey pud is a cross between sticky toffee pud and aromatic gingerbread
Estimated Nutrition (whole recipe, rough)
803
Calories
20g
Protein
20g
Fat
130g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Pecan | 1 half (4g) | 20 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 chunks stem ginger from a jar
- 150g soft brown sugar
- 100g unsalted butter
- 3 tbsp ginger syrup, from the jar
- 75ml ginger wine
- 40g pecans , toasted and roughly chopped
- 175g butter , very soft
- 120g light soft brown sugar
- 3 eggs
- 1 heaped tsp root ginger , finely grated
- 2 tbsp ginger syrup, from the jar
- 100g Medjool dates , stoned and chopped
- 175g self-raising flour
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground mixed spice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes