Ginger Sponge Pudding with Toffee Sauce with Caramelised Apples

Posted by
Food Drink Devon
Posted on
7 May 2021
Servings 4


  • 100 g butter
  • 125 g soft brown sugar
  • 112 g (2) eggs
  • 125 ml double cream
  • 1 tsp vanilla essence
  • 125g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tbsp finely chopped stem ginger

For the toffee sauce and caramelised apples

  • 3 peeled and cored Granny Smiths Apples
  • 300 ml double cream
  • 250 g molasses sugar
  • 50 g butter


Cake preparation

  • Pre-heat oven to 180°c/fan oven 160°c/ gas 4
  • Cream the butter and sugar until light, beat in the eggs and fold in the cream and the vanilla essence.
  • Sift the flour, bi-carb and spices and carefully fold into the mixture.
  • Generously butter a baking dish on all surfaces and pour in the pudding mixture.
  • Cook for 30 minutes at 160c fan the cake may need a little more cooking so turn the oven down to 150c fan and cook for a further 10 minutes or until a skewer comes out clean when inserted into the middle of the cake.

For the toffee sauce and caramelised apples

  • Make the toffee sauce put the molasses sugar and butter in a saucepan melt gently, add the apples and cook until they are caramelised.
  • Add the double cream and cook until the sauce is a smooth caramel colour.
  • Remove from the heat and set aside.

To serve

  • Cut the pudding into 4 equal portions, pour over the toffee sauce and place the caramelised apples on top.
Latest Recipes
  • Main
    29 Feb 2024
    Lamb Hotpot
    Posted on
    Posted by
    The Pure Stock Co
  • Main
    20 Mar 2023
    Slow cooked Lamb
    Posted on
    Posted by
    Ashburton Cookery School & Chefs Academy
View all Recipes