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Ginger & white chocolate with nutty ginger tuiles
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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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,984kJ/ 475kcals
Fat
28g
Saturated Fat
16g
Carbohydrates
50g
Sugars
36g
Fibre
1.5g
Protein
4.9g
Salt
0.8g
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