Delia Smith Sticky Gingerbread Puddings Recipe​

These sticky gingerbread puddings are rich, dark, and warmly spiced, with a soft sponge that stays beautifully moist thanks to treacle, golden syrup, and a buttery ginger sauce poured over the top. The flavour is deep and cosy, with just enough heat from ground ginger and a little stem ginger for bite. They are very achievable for beginners because the batter comes together in one bowl and bakes in under half an hour. Total time is about 55 minutes, including the sauce.

Ingredients

For the gingerbread puddings

• 100g unsalted butter, plus extra for greasing
• 100g dark muscovado sugar
• 120g black treacle
• 80g golden syrup
• 2 tbsp stem ginger in syrup, finely chopped
• 2 large eggs
• 180g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• Pinch of ground cloves (optional)
• 1/4 tsp fine salt
• 150ml whole milk

For the sticky ginger sauce

• 60g unsalted butter
• 90g dark muscovado sugar
• 120ml double cream
• 1 tbsp golden syrup
• 1 tbsp stem ginger syrup (from the jar)
• Pinch of salt

Equipment

• 6 ramekins or pudding basins (about 200ml each)
• Baking tray
• Mixing bowls and whisk
• Small saucepan

How to Make Delia Smith Sticky Gingerbread Puddings Recipe​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the puddings bake evenly and rise well.
• Grease the ramekins: Generously butter 6 ramekins (about 200ml each). Line the bases with small circles of baking parchment for easy turning out, then set them on a baking tray.
• Melt the sticky base: In a small saucepan over low heat, melt the 100g butter with the dark muscovado sugar, black treacle, and golden syrup. Stir until smooth and glossy, then take off the heat and let it cool for 5 minutes so it does not scramble the eggs.
• Mix the dry ingredients: In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, ground ginger, cinnamon, cloves (if using), and salt. Whisking helps prevent pockets of raising agents and spices.
• Whisk the wet ingredients: In a jug or medium bowl, whisk the eggs with the milk until combined.
• Make the batter: Pour the warm treacle mixture into the dry ingredients and stir. Add the egg and milk mixture and the chopped stem ginger, then mix until you have a smooth, pourable batter. Scrape the bowl well so everything is evenly mixed.
• Fill and bake: Divide the batter between the ramekins, filling each about two-thirds to three-quarters full. Bake for 20 to 25 minutes, until risen and springy. A skewer should come out clean or with a few moist crumbs.
• Make the sauce: While the puddings bake, melt 60g butter and 90g dark muscovado sugar in a saucepan over low heat. Stir in the double cream, golden syrup, ginger syrup, and a pinch of salt. Simmer gently for 2 to 3 minutes until thickened and glossy.
• Cool briefly: Let the puddings stand for 5 minutes. This helps them firm up so they unmould without breaking.
• Assemble and serve: Run a knife around the edge of each pudding. Turn out onto plates (or serve in the ramekins for a more relaxed finish). Spoon warm sticky ginger sauce over the top and serve straight away.

Tips

Why did my puddings turn out dry?

Dry puddings usually come from overbaking. Start checking at 20 minutes, and pull them as soon as the centres spring back. Also measure flour carefully, spoon it into the measuring cup or use scales for best accuracy.

How do I stop gingerbread pudding from sticking to the ramekin?

Butter the ramekins thoroughly and line the base with parchment. Let the puddings rest for 5 minutes after baking, then loosen the edges with a small knife before turning out.

Why did my sauce split or look grainy?

Keep the heat low and stir steadily. If it looks grainy, the sugar has not fully dissolved or the heat was too high. Take it off the heat, whisk in a splash more cream, and warm gently until smooth.

Can I make these ahead without losing the sticky texture?

Yes. Bake the puddings, cool, and store them. Reheat gently and make the sauce fresh, or rewarm the sauce with a small splash of cream to loosen it.

Serving Suggestions

• Warm custard (classic and very comforting)
• Vanilla ice cream for a hot and cold contrast
• Lightly whipped cream and a little extra chopped stem ginger
• Poached pears on the side for a dinner-party feel

Storage

Room temperature

Keep cooled puddings (without sauce) in an airtight container for up to 1 day. Warm before serving for the best texture.

Refrigerator

Store puddings in an airtight container for 3 to 4 days. Reheat in the microwave in short bursts or in a 160°C fan oven until warmed through. Store sauce separately for up to 3 days and reheat gently on the hob.

Freezing

Freeze the baked puddings (without sauce) well wrapped for up to 2 months. Thaw overnight in the fridge, then reheat until hot. The sauce is best made fresh, but you can freeze it too; thaw and reheat gently, whisking to bring it back together.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 78g
• Protein: 5g
• Fat: 22g
• Saturated fat: 13g
• Sodium: 320mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion sizes.

FAQs

Delia Smith Sticky Gingerbread Puddings Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

6

puddings

Prep time

20

minutes

Cooking time

25

minutes

Total time

55

minutes

Calories

520

kcal

45

minutes

Soft, dark, warmly spiced sticky gingerbread puddings baked in ramekins and drenched in a buttery ginger sauce. A classic British-style dessert that tastes even better with custard or vanilla ice cream.

Ingredients

• For the puddings

• 100g unsalted butter, plus extra for greasing

• 100g dark muscovado sugar

• 120g black treacle

• 80g golden syrup

• 2 tbsp stem ginger in syrup, finely chopped

• 2 large eggs

• 180g plain flour

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 2 tsp ground ginger

• 1 tsp ground cinnamon

• Pinch of ground cloves (optional)

• 1/4 tsp fine salt

• 150ml whole milk

• For the sticky ginger sauce

• 60g unsalted butter

• 90g dark muscovado sugar

• 120ml double cream

• 1 tbsp golden syrup

• 1 tbsp stem ginger syrup (from the jar)

• Pinch of salt

Directions

• Preheat the oven to 200°C (180°C fan). Grease 6 ramekins (about 200ml each) and line the bottoms with small circles of baking parchment.
• Melt the butter, treacle, golden syrup, and sugar together in a small saucepan over low heat, stirring until smooth. Cool for 5 minutes.
• In a bowl, whisk the eggs and milk together.
• In a large mixing bowl, whisk the flour, baking powder, bicarbonate of soda, spices, and salt.
• Pour the warm treacle mixture into the dry ingredients, then add the egg mixture and chopped stem ginger. Stir until smooth.
• Divide the batter evenly between the ramekins and place them on a baking tray.
• Bake for 20 to 25 minutes, until risen and a skewer comes out clean (a few moist crumbs are fine).
• Make the sauce: melt the butter and sugar in a saucepan, then stir in the cream, golden syrup, ginger syrup, and a pinch of salt. Simmer for 2 to 3 minutes until glossy.
• Rest the puddings for 5 minutes, then loosen the edges with a knife and turn out (or serve in the ramekins).
• Spoon warm sauce over each pudding and serve immediately with custard, cream, or ice cream.

Notes

• Do not boil the treacle mixture hard, it only needs to melt and become smooth.
• If your sauce thickens too much on standing, warm it with a splash of cream or milk.
• For neat unmoulding, line the bottoms with parchment and rest the puddings for 5 minutes before turning out.