Mary Berry put together a scrumptious bake that will be ever so moreish.
Recipe
Serves: six
Ingredients
- 50g butter, melted, plus extra for greasing
- 100g light muscovado sugar
- plus extra for dusting
- 100g plain flour
- Half tsp bicarbonate of soda
- Two tsp ground cinnamon
- One tsp ground ginger
- One-quarter tsp freshly grated nutmeg
- One large egg, beaten
- 75g black treacle
- 125ml milk
Method
- Preheat the oven to 180C/fan 160C/gas four, and generously butter a 1kg loaf tin and dust with light muscovado sugar.
- Measure all the dry ingredients, except for the sugar, into a large bowl.
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Meanwhile, it’s time to get on with the warm toffee sauce that finishes off the cake.
Warm toffee sauce
Ingredients
- 300ml pot double cream
- 85g butter, diced
- 100g light muscovado sugar
- One tsp sea salt flakes
Put the cream, butter and sugar in a saucepan. Melt together, then bubble, stirring, until toffee-coloured and saucy. Add salt to taste. Serve warm.
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Mary Berry instructed: “Arrange slices of mango on a plate and sit a slice of ginger pudding on top. Serve warm with warm toffee sauce.”
Now all there is left to do is to have a film ready to watch, whether that be a Christmas movie, something romantic, or a laugh-out-loud comedy.
Snuggle up on the sofa with the warm toffee pudding, have Christmas lights twinkling around the lounge, and prepare for a cosy night in.
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