Stem ginger steamed pudding with hot chocolate and toffee sauce Recipe

Stem ginger steamed pudding with hot chocolate and toffee sauce Recipe

  • 200g/7oz butter, softened, plus extra for greasing
  • 200g/7oz self-raising flour
  • 1 tbsp ginger syrup (from a jar of stem ginger)
  • 2 free-range eggs, beaten
  • 2 tbsp caster sugar
  • 4 pieces stem ginger from a jar, chopped
  • 55g/2oz dark chocolate, melted
  • 125ml/4fl oz double cream
  • 2 tbsp honey
  • 2 tbsp butter
  • 4 tbsp soft brown sugar
  • 200ml/7fl oz double cream
  • ½ orange, zest and juice
  1. For the steamed pudding, place the butter, self-raising flour, ginger syrup, eggs and sugar into a food processor and blend until smooth. Fold half of the chopped stem ginger into the pudding batter and set aside.
  2. Grease a small glass bowl, then spoon a little ginger syrup into the base. Add the remaining chopped stem ginger, then spoon the pudding batter on top.
  3. Smooth down the surface with a palatte knife, cover with cling film and cook in the microwave at its highest setting for 4½ minutes, or until risen and cooked through. Remove the cling film and turn the pudding out onto a serving plate.
  4. For the chocolate sauce, place the melted chocolate, cream and honey in a bowl and mix until smooth. Pour over the steamed pudding.
  5. For the hot toffee sauce, place the butter, sugar, double cream, orange zest and juice into a pan over a low heat and cook until melted and combined to a smooth sauce.
  6. To serve, pour the toffee sauce over the pudding and serve.