Gingerbread Pudding with Eggnog Cream

Gingerbread Pudding with Eggnog Cream served in a white dish as a single portion
  • 6 servings
  • 25 Minutes to prepare
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  • 115g butter, softened
  • 115g soft brown sugar
  • 1 large free-range egg
  • 250g plain flour
  • 1 1/2tsp bicarbonate of soda
  • 1 1/2 tsp ground ginger
  • 1/2tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2tsp ground all spice
  • 1/2tsp ground nutmeg
  • 325g molasses
  • 250ml water
  • 55g muscovado sugar
  • 350ml boiling water
  • 115g melted butter
  • 200ml double cream
  • 75ml advocaat, or a little more if not using the brandy
  • 25ml brandy


Preheat the oven to 170°c / gas 3-4

Lightly grease a baking tin (approx. size 33 x 23cm) and line with parchment paper

Take a large bowl and sieve in the flour, bicarbonate of soda, salt, ginger, cinnamon, nutmeg and all spice.

In another large bowl beat the butter with the soft brown sugar until creamy. Whisk in the egg. Now beat in a little of the spiced flour mix, then a little of the molasses and then a little of the water. Continue doing this until you have used all the ingredients up and it is all blended in. Pour the mixture into the prepared cake tin, sprinkle over the muscovado sugar and set aside. For the topping mix together the hot water and butter then pour over the cake mixture. Bake for about 40 minutes until the top is cracked (and when a skewer inserted into the centre of the cake comes out clean). Leave the pudding to cool slightly before removing from the tin. Meanwhile, to make the eggnog cream, simply whip the advocaat and cream together with the brandy (if using) until you have soft peaks. Serve with the warm cake.