Ginger & white chocolate with nutty ginger tuiles

Name: Ginger & white chocolate with nutty ginger tuiles
Prep time: 25 min
Cook time: 2 h 5 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 100 g butter, softened, plus extra for greasing; 120 g dark muscavado sugar; 1 tbsp Lyle's Black Treacle; 1 tbsp ginger syrup (from a jar of stem ginger); 2 British Blacktail Free Range Large Eggs; 120 g plain flour; 1 tsp ground cinnamon; 1 tsp ground ginger; 1½ tsp bicarbonate of soda

Martha Collison's alternative Christmas pudding is a real winner. Soft, sticky gingerbread sponge, covered in a thick white chocolate sauce with crunchy ginger Florentine tuiles – a unique dessert for a special Christmas.

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Vegetarian

Serves8
CourseDessert
Prepare25 mins
Cook2 hrs 5 mins
Total time2 hrs 30 mins
PlusPreparation time 25 minutes + cooling

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Ingredients

100g butter, softened, plus extra for greasing
120g dark muscavado sugar
1 tbsp Lyle's Black Treacle
1 tbsp ginger syrup (from a jar of stem ginger)
2 British Blacktail Free Range Large Eggs
120g plain flour
1 tsp ground cinnamon
1 tsp ground ginger
1½ tsp bicarbonate of soda

For the tuiles

40g unsalted butter
2 tsp lemon juice
20g ginger syrup (from a jar of stem ginger)
20g plain flour
60g icing sugar
15g blanched whole almonds, finely chopped
15g pistachio kernels, finely chopped
1 ball stem ginger (from a jar), finely chopped

For the white chocolate sauce

100g Cooks’ Ingredients White Chocolate, chopped
100ml double cream

Method

Make the tuiles first, or up to a week ahead (store in an airtight container). Preheat the oven to 180ºC, gas mark 4. Combine the butter, lemon juice and ginger syrup in a small saucepan. Melt over a low heat, then add the flour and icing sugar and stir well. Remove from the heat and add the chopped nuts and ginger, then leave to cool for 15 minutes.
Line a baking tray with baking parchment, or ideally a silicone baking mat. Spread the tuile mixture thinly onto the mat into a large rectangle about 20x35cm. Bake for 12-14 minutes, or until the mixture is bubbling and golden brown – keep a close eye as this happens quickly. Cool for 2 minutes on the tray, then slide the tuile – still on the mat – onto a board. Use a sharp knife to cut into 9 tall, thin triangles 8cm-wide at the bottom and 15cm on the other sides. Leave to harden.
To make the pudding, lower the oven temperature to 170ºC, gas mark 3. Grease a medium 16cm (1L) pudding basin with butter and place a disc of parchment at the bottom, to allow the pudding to release easily.
Place the softened butter into a large bowl or the bowl of a stand mixer and beat well, using an electric hand mixer or the paddle attachment, until soft. Add the dark muscovado, treacle and ginger syrup, then mix again for a few minutes, until light and fluffy.
Add the eggs, flour, cinnamon, ginger and bicarbonate of soda. Beat for 2-3 minutes, scraping down the sides until the batter is smooth and everything is well incorporated. Spoon the mixture into the pudding basin and use a spatula to level the top.
Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a skewer inserted into the centre comes out clean. If the top is browning too quickly, cover loosely with a piece of foil partway through cooking. Leave to stand for 5 minutes before turning out onto a plate.
Combine the white chocolate and double cream in a small saucepan and heat gently, stirring continuously, until the chocolate has melted. Just before serving, pour some of the sauce over the hot pudding, then arrange some of the tuiles around the edge, a little like a crown, with their points meeting at the centre of the pudding. Serve in slices, with any remaining tuile on the side, and the rest of the sauce in a jug.

Cook’s tip

This can’t be stored at room temperature ahead of time. Instead, make this on the day and bake while you eat. I’ve opted to bake, but if you’d prefer, it will take 1 hour 30 minutes to steam to perfection.