Baked treacle & ginger pudding with orange rum sauce

  • Preparation time: 15 minutes
  • Cooking time: 35 minutesto 40 minutes
  • Total time: 50 minutesto 55 minutes 55 minutes
  • Serves:4 – 6


    75g butter, softened, plus extra for greasing
    75g dark brown soft sugar
    1 medium Waitrose British Blacktail Egg
    150g self-raising flour, sifted
    1 tsp bicarbonate of soda
    2 tsp ground ginger
    2 tbsp treacle
    4 tbsp milk

    75g dark brown soft sugar
    50g butter
    3 tbsp double cream
    Finely grated zest 1 orange
    2 tbsp spiced rum



    1. Preheat the oven to 180°C, gas mark 4. Butter a 1-litre ovenproof dish. Place all the ingredients for the pudding together in a bowl and beat well to combine. Spoon into the prepared dish and spread level. Bake for 35-40 minutes until golden brown and well risen.

    2. While the pudding is baking, place all the ingredients for the sauce (except for the rum) in a small pan. Heat gently for 1-2 minutes, until melted together. Bring to the boil and simmer for 4-5 minutes until thickened. Stir in the rum. Serve with the warm pudding and scoops of vanilla ice cream if liked.

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