Hey everyone,

Welcome to the first day of Blogmas! I am going to be doing a blog post everyday which is really exciting! Last year I did every other day, so this year, I thought I'd step it up a bit! Today, I'm going to be sharing with you a recipe for gingerbread pudding! Enjoy! xx

Ingredients (Serves 8) :

350ml of Full-fat Milk
150g of Dark Brown Muscovado Sugar
1 and 1/2 tsp. of Bicarbonate of Soda
75ml of Stem Ginger Syrup
150g of Unsalted Butter
75g of Black Treacle
275g of Self Raising Flour
1 and 1/2 tbsp. of Ground Ginger
1 tsp. of Ground Cinnamon
1 tsp. of Mixed Spice
A pinch of Sea Salt
60g of Stem Ginger - finely chopped
3 Egg Yolks

Preheat the oven to 180 C/350 F/Gas Mark 4. Warm the milk and sugar in a saucepan and whisk to combine. Bring to a simmer, then remove from heat and stir in the bicarbonate of soda. Stir in the stem ginger syrup.

Melt the butter, treacle and golden syrup in another large saucepan.

Sift the flour, spices and salt into a bowl. Add the stem ginger to the dry ingredients, using your fingers to rub it in and distribute it evenly

Add a little milk mixture to the butter and treacle mixture to loosen it and whisk until smooth. Slowly begin to whisk the dry ingredients into the mixture, adding extra milk mixture to loosen when necessary. When all of the flour mixture has been incorporated, whisk in the remaining milk mixture and the egg yolks. The batter will be quite wet.

Pour the batter into a 25cm x 5cm baking dish and bake for 40 minutes, or until the centre is springy to touch. Serve with vanilla ice cream and warm butterscotch sauce.

Thank you so much for reading,  I'll see you all very, very soon,

Love Lou
xxx