Ginger & tamarind sticky toffee pudding

This is my take on this classic dessert: it is really indulgent and totally comforting.

This slideshow requires JavaScript.

When Mary Berry says on National television that your pudding is “to die for”, you know you have done ok! This is the dessert I made in the final of BBC’s Best Home Cook that won her praise and the praise of the other judges.

Arguably the ultimate in comfort puddings, I have been making this version for decades: it has the warming kick of spice from ginger and cinnamon, and a lovely sour undertone from tamarind that is a subtle counter-balance to the sweetness of the pudding.

This recipe means a lot to me

This pudding holds a very special place in my heart: not only is it the first pudding I ever made for my partner, Simon (and one he often asks me to make), it was the last ever dish I made on BBC’s Best Home Cook: for my version to get such acclaim makes it even more special.

Changes here and there

I sometimes like to make extra sauce to pour over each portion at the table but even without extra, the top and bottom of the pudding will give the stickyness you want in a pudding such as this.

I occasionally add about 100g grated Bramley apple (skin left on!) to the mixture for little bursts of sharpness.

Getting ahead

The cake can be made a few days in advance, whch will develop its flavour even further. It can also be frozen, either without the sauce or with the sauce: just defrost it fully before heating it up.

A cake version

I often make this pudding into a cake, making the sponge as in the recipe below and letting it cool fully before topping with one of the following:

• a ginger caramel buttercream or
• a quick stem ginger icing (icing sugar mixed with stem ginger syrup)

Recipe: ginger & tamarind sticky toffee pudding – serves 10

Cake:

• 80g unsalted butter, melted – or use vegetable oil
• 170g soft dark brown sugar
• 2 level tablespoons black treacle
• 3 medium free-range eggs, at room temperature
• 200g self-raising flour
• 1 level teaspoon bicarbonate of soda
• 1 level tablespoon ground ginger
• 1 level teaspoon ground cinnamon
• 1 tablespoon tamarind paste
• 200g stoned dates, finely chopped
• 6 pieces of stem ginger from a jar
• 280ml boiling water

For the sauce:

• 300ml double cream
• 100g dark soft brown sugar
• 1/2 teaspoon fine sea salt
• 1 level tablespoon black treacle
• 4 tablespoons stem ginger syrup (from the jar)
• a generous splash of rum, brandy or whisky…. optional!

To serve:

• pouring cream (single or double!) or custard

(1) Grease and base-line a cake tin that is at least 1″ deep: square, round, rectangular…..I often use a rectangular brownie tin, measuring about 30cm by 14cm. Preheat the oven to 170°C (fan).

(2) Add the boiling water to the dates, give them a stir, and leave for about 5 minutes to soften up. Add the stem ginger and blitz in a food processor (or use a hand-held liquidiser stick for a few seconds to give a fairly coarse paste).

(3) Sieve the flour, cinnamon, ginger and bicarbonate of soda into a large bowl. Add the rest of the cake ingredients, along with the dates and water mixture, into a large bowl and mix well until you get a smooth batter.

(4) Pour into the prepared tin and bake for 35-40 minutes until well risen: a skewer or cocktail stick inserted into the centre should come out clean. Leave to cool in the tin.
NB: check after 30 minutes – if it looks like it is getting too dark around the edges, cover loosely with foil and let it continue to bake.

(5) Make the sauce: put all the ingredients into a small pan, apart from the alcohol (if using), and slowly bring to the boil, stirring to dissolve the sugar. Simmer for about 5 minutes on a low heat. If using alcohol, stir it into the hot sauce.

(6) Remove the cake from the tin and peel off the greaseproof. Pour about half of the sauce into the bottom of the same cake tin and place the sponge on top, patting it lightly into the sauce.

(7) Spoon the rest of the sauce on top and smooth over. Cover with foil and leave until nearly ready to serve.
NB: if you want to get ahead, the cake and it’s sauce can be left in the fridge for a few days or it can be frozen, bathed in its sauce, in the tin. If you freeze it, defrost it in the fridge overnight before reheating.

(8) When you are almost ready to eat, place the sauce-smothered cake in an oven pre-heated to 160°C(fan) for about 15 minutes until bubbling all over.

(9) Serve hot with some pouring cream, ice cream, heated coconut milk or coconut cream mixed with lime juice, custard or anything naughty!