Gingerbread gets its dark colour from treacle and its warm flavour from ginger and spices. For anyone who enjoys classic British desserts, Delia Smith Sticky Gingerbread Puddings Recipe combines a soft ginger sponge with a rich, buttery sauce.
Ingredients
This recipe makes 8 individual puddings and takes approximately 55 minutes to prepare and cook.
For the Gingerbread Puddings
175g (6 oz) self-raising flour
110g (4 oz) stem ginger in syrup, finely chopped
1 heaped teaspoon freshly grated root ginger
¼ teaspoon ground ginger
⅓ teaspoon ground cinnamon
⅓ teaspoon ground cloves
½ teaspoon baking powder
¾ teaspoon bicarbonate of soda
2 large eggs
75g (3 oz) unsalted butter, softened
110g (4 oz) soft dark brown sugar
1 tablespoon black treacle
175g (6 oz) Bramley apples, peeled, cored, and finely chopped
175ml (6 fl oz) warm water
Extra butter for greasing
For the Ginger Wine and Brandy Sauce
175g (6 oz) soft dark brown sugar
110g (4 oz) unsalted butter
4 tablespoons ginger wine
2 tablespoons brandy
2 pieces stem ginger in syrup, finely chopped
How to Make Delia Smith Sticky Gingerbread Puddings
Step 1
Preheat your oven to 180°C (350°F), or 160°C if using a fan oven. Take eight individual pudding basins, each holding approximately 175ml, and grease them thoroughly with softened butter.
Sift the self-raising flour, baking powder, bicarbonate of soda, ground ginger, cinnamon, and cloves into a large mixing bowl. Add the softened butter, brown sugar, eggs, and black treacle.
Using an electric hand whisk, beat everything together while gradually adding the warm water. Continue mixing until the batter becomes smooth, with no visible lumps of flour.
Next, fold in the chopped stem ginger, freshly grated ginger, and finely chopped Bramley apples. Use a spoon or spatula to distribute them evenly through the mixture.
The batter will look fairly loose, which is normal. The apples release moisture during baking, helping the finished puddings stay soft.
Step 2
Divide the gingerbread mixture evenly between the prepared pudding basins. Arrange them on a baking tray so you can transfer them into the oven without spilling any batter.
Bake in the centre of the preheated oven for approximately 35 minutes. The puddings should rise and develop a rich brown colour.
To check if they are ready, gently press the top of one pudding. It should spring back slightly. You can also insert a skewer into the centre; it should come out without wet batter attached.
I recommend checking them a few minutes before the suggested cooking time finishes. Individual pudding basins vary in size, and leaving the cakes in the oven too long can dry them out.
Remove the puddings from the oven and leave them to stand for five minutes. Carefully loosen the edges with a small knife before turning each pudding onto a heatproof serving dish or tray.
Step 3
Place the butter and brown sugar for the sauce in a small saucepan over low heat. Stir gently until the butter melts and the sugar begins to dissolve.
Add the ginger wine and brandy, stirring until the ingredients combine into a smooth sauce. Finally, add the finely chopped stem ginger and continue heating gently for another minute or two.
Preheat the grill to a medium-high setting. Spoon the warm sauce over the gingerbread puddings, allowing some to run down the sides.
Place the puddings beneath the grill for approximately 5–8 minutes, keeping a close eye on them. The sauce should become hot and bubbling, with a slightly sticky coating on the sponge.
Keep the puddings away from direct contact with the heating element, as the sugar can burn quickly.
Serve while warm, spooning any remaining sauce over the top.
What to Serve With Delia Smith Sticky Gingerbread Puddings
The gingerbread has a strong, warming flavour, so I prefer serving it with something creamy that softens the sweetness of the sauce.
Cold pouring cream is probably my favourite accompaniment. A little cream running into the warm ginger sauce gives the pudding a smoother finish without covering the ginger flavour.
Vanilla ice cream is another good choice. The contrast between the hot pudding and cold ice cream is particularly enjoyable, especially when the ice cream starts melting into the sauce.
Traditional English custard also goes nicely with gingerbread. Serve it warm and keep the portion modest because the pudding already comes with a generous amount of sauce.
For Delia Smith Sticky Gingerbread Puddings Recipe, I would personally choose cold cream over custard. The gingerbread and buttery sauce are already rich enough without adding another sweet topping.
Delia Smith Sticky Gingerbread Puddings Nutrition Information
The following nutritional values are approximate estimates for one pudding with sauce, assuming the recipe makes eight equal servings.
Nutrient | Amount per Serving |
|---|---|
Calories | 480 kcal |
Carbohydrates | 63g |
Protein | 4g |
Total Fat | 21g |
Saturated Fat | 13g |
Sugar | 44g |
Fibre | 2g |
Sodium | 220mg |
The values may change depending on the ingredients used and the amount of sauce served. Adding cream, ice cream, or custard will increase the calories.
FAQs
Can I Make Delia Smith Sticky Gingerbread Puddings Ahead of Time?
Yes. You can bake the puddings a day or two before serving and keep them in an airtight container in the refrigerator. Reheat them gently, prepare the sauce, and finish under the grill just before serving.
Can I Freeze Sticky Gingerbread Puddings?
Yes. Allow the baked puddings to cool completely, then wrap them individually and freeze for up to three months. Defrost them overnight in the refrigerator before reheating. I recommend making the sauce fresh.
Why Are My Gingerbread Puddings Dry?
The most likely reason is overbaking. Remove the puddings as soon as the centres are cooked and springy. Too much flour or using pudding basins larger than recommended can also affect the texture.
Can I Make the Ginger Sauce Without Alcohol?
Yes. Replace the ginger wine and brandy with apple juice and a little syrup from the stem ginger jar. The flavour will be slightly different, but you will still get a sweet sauce with a gentle ginger taste.
Can I Use Another Type of Apple?
Yes. Granny Smith apples are a good replacement for Bramley apples because they have a sharp flavour that balances the sweet sponge. Chop them finely so they soften properly during baking.
How Should I Store Leftover Gingerbread Puddings?
Keep leftover puddings in a covered container in the refrigerator for up to three days. Reheat individual portions in the microwave until thoroughly hot, or warm them in a covered ovenproof dish. Store leftover sauce separately and heat it gently before serving.