Sticky gingerbread pudding

Name: Sticky gingerbread pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 110 Président Unsalted Butter, plus extra for greasing; 175 g plain flour; 100 g dark brown muscovado sugar; 2 tsp baking powder; 2 tsp ground ginger; 1 tsp mixed spice; ½ tsp fine salt; 1 Waitrose British Blacktail Free Range Eggs large; 225 ml whole milk; Vanilla ice cream, to serve (optional)

A magnificent self-saucing dessert, made all the more indulgent with rich Normandy butter. Use our pie oven dish for everything from savoury pies and puddings. Modern elegant, it seamlessly transitions from oven to tabletop.

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Vegetarian

Serves8
CourseDessert
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

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110 Président Unsalted Butter, plus extra for greasing
175g plain flour
100g dark brown muscovado sugar
2 tsp baking powder
2 tsp ground ginger
1 tsp mixed spice
½ tsp fine salt
1 Waitrose British Blacktail Free Range Eggs large
225ml whole milk
Vanilla ice cream, to serve (optional)

Topping

3 tbsp maple syrup
100g dark brown muscovado sugar
1 tsp ground ginger

Preheat the oven to 180ºC, gas mark 4. Lightly grease a 1.5-litre ovenproof baking dish (a 21-23cm round pie dish works well). Melt the remaining butter; set aside to cool.
In a large bowl, sift the flour, then add the sugar, baking powder, spices and salt; mix well to break up any clumps of sugar. In a separate jug or large bowl, use a balloon whisk to incorporate the egg, then whisk in the milk followed by the melted butter. Tip the wet ingredients into the dry and mix until just combined. Pour into the prepared baking dish. Bring a kettle of water to the boil.
For the topping, in a jug mix the maple syrup, sugar and ginger with 250ml just-boiled water. Carefully pour all over the top of the batter. Bake for 35-45 minutes until set on top with sauce bubbling up at the edges. Allow to stand for 5 minutes before serving with vanilla ice cream, if liked.