Baked treacle & ginger pudding with orange rum sauce

  • Preparation time: 15 minutes
  • Cooking time: 35 minutes to 40 minutes
  • Total time: 50 minutes to 55 minutes 55 minutes

Serves: 4 - 6

Ingredients

FOR THE PUDDING
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

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

 

Method

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.