Ingredients

• 100g/4oz plain flour
• ½ tsp bicarbonate of soda
• 2 tsp cinnamon
• 1 tsp ground ginger
• ¼ tsp nutmeg
• 1 free-range egg
• beaten
• 75g/3oz light muscovado sugar
• 50g/2oz black treacle
• 125ml/4fl oz milk
• 50g/2oz butter
• melted
• 300ml/10½fl oz pouring double cream
• 75g/3oz butter
• 100g/4oz light muscovado sugar

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Generously butter and line the loaf tin with a strip of baking paper.
• To make the ginger pudding
• tip the flour
• bicarbonate of soda
• and spices into a large bowl. In a separate bowl mix the egg
• sugar
• treacle
• milk and butter together and beat until smooth.
• Stir the wet ingredients into the dry ingredients and beat hard
• for about a minute
• until smooth. Pour into the loaf tin and level the top.
• Bake for 30–35 minutes until dark in colour and the cake shrinks away from the sides of the tin and is springy to the touch.
• To make the toffee sauce
• heat all the ingredients together in a saucepan until melted
• bring to the boil and cook for 3–5 minutes.
• To serve
• slice thick slices of the ginger pudding and pour over the toffee sauce.