Sticky Gingerbread Pudding
- Rosie
- 29 minutes ago
- 2 min read
This is all I want on a cosy day in the lead up to Christmas. This is my sticky gingerbread pudding and I haven’t stopped thinking about it since I made it
It’s gooey and sticky, sweet with a hint of festive spice in every single bite. Covered in a thick sticky ginger sauce that seeps into each pocket, served warm its cosy and indulgent, and I think you’re going to love this one.
You won't need any eggs or any dairy, and the best part is it's super simple to make!
Sticky Gingerbread Pudding
Here’s Why You’ll Love This Sticky Gingerbread Pudding:
Soft and squidgey packed with sweet spice
Simple ingredients and very little equipment needed - you can make these without a stand mixer
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Gingerbread spice mix: homemade or store bought, make sure its got cinnamon, ginger, all spice, nutmeg and cloves
Brown Sugar:Â Light brown sugar for flavour and texture
Dairy Free Butter: You’ll need it for toffee sauce
Dairy Free Yoghurt: I recommend using yoghurt with at least 2% fat content. This recipe has been tested with both dairy and nondairy milk - soya is my favourite!
Self raising flour: for a well risen pudding
We are going to make our sponge first. Simply whisk the wet ingredients together and then sift in the dry - all you need is one whisk and a bowl! The next step is to make the toffee sauce. You will only need three ingredients - brown sugar, dairy free double cream and butter. Once the sponge is baked we are going to soak the sponge is the sauce whilst still warm.
Recipe
