Ingredients

The following ingredients have 7 Servings
  • 75g soft butter
  • 150g light muscovado sugar
  • 2 large eggs
  • 175g self-raising flour
  • 1tsp bicarbonate of soda
  • 2tbsp black treacle
  • 1tsp vanilla extract
  • 125ml milk
  • 5 bulbs of stem ginger in syrup, drained and finely chopped

Instruction

  • Preheat the oven to 180c/ Fan 160c / Gas 4 and lightly grease a 2 litre shallow ovenproof dish.
  • <strong>First make the pudding </strong>- measure the soft butter and sugar into a mixing bowl. Whisk using an electric hand whisk until light and creamy. Add the other ingredients and whisk again until a smooth, thick batter forms.
  • Pour into the prepared dish and bake in the preheated oven for about 50-55 minutes until well risen and coming away from the sides of the dish and springy to the touch.
  • <strong>To make the sauce</strong>, measure all the ingredients into a saucepan. Gently heat until the butter has melted and then boil for a couple of minutes, stirring all the time.
  • Pour half the sauce over the pudding in its dish and serve warm with extra sauce and cream.