Sticky Gingerbread Bundt with Salted Caramel Sauce Sticky Gingerbread Bundt with Salted Caramel Sauce
Prep: 30 minutes | Cook: 65-75 minutes
Spicy, sticky gingerbread served warm with a dreamy salted caramel sauce will delight those who prefer a classic kind of Christmas pudding.
STICKY GINGERBREAD 225g cold butter, cubed 225g soft brown sugar 200g golden syrup 175g treacle
325g self-raising flour 1½ tsp baking soda
2 tbsp ground ginger 1 tbsp ground cinnamon 1 tsp mixed spice
3 small free-range eggs 375ml whole milk SALTED CARAMEL SAUCE 1 cup white sugar
2 tbsp water 250ml cream
50g butter, cubed
½ tsp flaky salt
Sticky gingerbread: Preheat oven to 180C (160C fan-bake). Well-grease a 22cm bundt tin and dust with flour then turn tin upside down and tap several times to remove excess flour.
Put the butter, sugar, golden syrup and treacle in a small pot set over medium heat to melt, stirring without boiling until the sugar dissolves. Set aside to cool to lukewarm.
Sift flour, baking soda and spices into a large mixing bowl and make a well in the centre.
In a medium bowl, lightly beat the eggs with the milk then use a hand whisk to mix in the cooled butter/sugar mixture.
Add the liquid ingredients to the dry ingredients and whisk to form a thick batter.
Pour the batter into the prepared tin. Bake for 65-70 minutes or until a skewer inserted in the centre comes out clean. Remove to cool in the tin before turning out onto a plate. Keeps well for up to 5 days.
Salted caramel sauce: Put the sugar and water in a small pot set over medium-high heat and bring to the boil. Cook for 1-2 minutes until the sugar melts. Reduce heat to medium and simmer until the sugar turns a deep amber colour, watching it carefully – this will take 3-5 minutes.
Remove from the heat and carefully whisk in the cream (take care as it will bubble vigorously) until well combined. Whisk in the butter and salt. Strain caramel into a heatproof jug and serve with the warm gingerbread cake as a pudding. Serves 16
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