Name: Self-saucing sticky gingerbread pudding
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 100g salted butter melted, plus extra for the dish; 250g self-raising flour; 1 tsp baking powder; 2 tbsp ground ginger; 1 tsp ground cinnamon; 100g dark muscovado sugar; 200g light muscovado sugar; 250ml whole milk; 3 eggs beaten; vanilla ice cream to serve; 2 tbsp golden syrup; 4 tbsp treacle

100g salted butter
melted, plus extra for the dish
250g self-raising flour
1 tsp baking powder
2 tbsp ground ginger
1 tsp ground cinnamon
100g dark muscovado sugar
200g light muscovado sugar
250ml whole milk
3 eggs
beaten
vanilla ice cream
to serve

For the sauce

2 tbsp golden syrup
4 tbsp treacle

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 23 x 25cm ovenproof baking dish. Whisk the flour, baking powder, spices, dark muscovado and half the light muscovado sugar in a bowl until well combined.
step 2
Whisk the butter, milk and eggs together in a large jar. Make a well in the dry ingredients, then pour the wet ingredients into it. Whisk everything together until just combined. Pour the mixture into the prepared dish. Mix the remaining muscovado sugar with the golden syrup, treacle and 300ml boiling water. Pour all over the batter and bake for 40-50 mins. Serve warm in bowls with vanilla ice cream.