This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Sticky gingerbread puddings with ginger wine and brandy sauce

If you want to make these puddings in advance, they freeze beautifully, and after defrosting should be re-heated as below.

Equipment and preparation: You will also need eight 175ml/6fl oz pudding basins, well buttered, and a solid baking sheet.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the ginger wine and brandy sauce