Skip to content

Jamaican Ginger Sticky Toffee Pud

June 2, 2013

Best you ever had

I was asked what was the bets pudding I have ever had and there have been so many good puddings I have had the privilege of tasting I honestly have had no idea.  Sticky Toffee Pudding is definitely one of  the most indulgent. Ainsley Harriott decided he wanted to really spoil all of his fans with his quick easy toffee sauce poured over Jamaican ginger cakes.  I doubt I will use the cakes again in a dessert but the toffee sauce is fantastic.  A big thumbs up for this classic version.  Sticky gooey extremness.  Custard needed.

This recipe was adapted from Ainsley Harriott’s just five ingredients (BBC Books, 2009).

Jamaica Sticky Toffeee

Ingredients:

15 oz Jamaican Ginger Cakes, 6 ginger muffin tops, 50g butter, 100g light muscavado sugar, 100ml golden syrup, 150ml double cream.

Method:

1. Slice the cakes and stack and layer in an oven proof dish.
2. Place the ginger muffin tops over the top.
3. Melt the butter, sugar and syrup together over a medium heat in a saucepan.
4. When the sugar has dissolved and the mixture is bubbling add the double cream and remove from heat.
5. Mix together well.
6. Pre heat the oven to 180 degrees C.
7. Pour the toffee sauce over the cakes.
8. Bake in the oven for 15 minutes.

Advertisements

From → Desserts

Leave a Comment

Thoughts/ Opinions/ Ideas - Share the love

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: