Classic Sticky Gingerbread Puddings | Delia Smith Recipe

There is something uniquely magical about the scent of gingerbread baking. It’s a fragrance that seems to be woven into the very fabric of British autumn and winter, promising warmth, comfort, and a deep, satisfying sweetness that harks back to childhood.

These little puddings are the culmination of that promise. They are not merely gingerbread-flavoured cakes; they are an exercise in balance. We use both dark, brooding black treacle and sunny golden syrup to create a flavour of real complexity. This is then married with a generous hand of ground ginger and mixed spice, all held together in a miraculously light and moist sponge, thanks to a little kitchen chemistry involving buttermilk and bicarbonate of soda.

Don't be daunted by the idea of individual puddings. The method is straightforward, and I will guide you through it. By baking them in a water bath, we ensure they steam gently, keeping them impossibly tender. The result is a truly triumphant dessert, perfect for finishing a Sunday lunch or a festive meal.

Why You'll Love This Recipe

Using both black treacle and golden syrup creates a complex, deep flavour that isn't just one-dimensionally sweet.
Buttermilk (or soured milk) reacts with the bicarbonate of soda, providing a light, tender crumb despite the rich, dense ingredients.
Baking the puddings in a water bath (a bain-marie) ensures gentle, even cooking, resulting in a perfectly moist sponge that never dries out.

Ingredients

125g unsalted butter, softened, plus extra for greasing
125g plain flour
1½ tsp bicarbonate of soda
2 level tsp ground ginger
1 level tsp ground mixed spice
125g dark muscovado sugar
2 tbsp black treacle
2 tbsp golden syrup
1 large free-range egg, at room temperature
150ml buttermilk, at room temperature
50g stem ginger in syrup, drained and finely chopped
For the sauce:
50g dark muscovado sugar
50g unsalted butter
2 tbsp golden syrup

Equipment Needed

6 x 150ml individual pudding basins or dariole moulds · A deep roasting tin · Electric hand mixer or stand mixer · Sieve · Weighing scales · Measuring spoons · Small saucepan · Spatula

Step-by-Step Instructions

First, let's get organised. Preheat your oven to 180°C (160°C fan, Gas Mark 4). You will need 6 x 150ml individual pudding basins or dariole moulds. Grease them very thoroughly with softened butter.
Next, sift the flour, bicarbonate of soda, ground ginger, and mixed spice into a bowl. Sifting is not a step to be skipped here; it ensures the spices are evenly distributed and the raising agent can do its work properly.
In a separate, larger bowl (or the bowl of a stand mixer), cream the 125g of softened butter and 125g of dark muscovado sugar together until light and fluffy. An electric hand mixer makes short work of this. You're looking for a pale, creamy consistency.
Now, measure the black treacle and golden syrup directly into the creamed mixture. A good tip is to lightly oil the spoon first, which helps the syrups slide off more easily. Beat them in until well combined.
Beat in the egg, ensuring it is fully incorporated. If the mixture looks like it might curdle, add a tablespoon of the sifted flour mixture and continue beating.
Now, using a large metal spoon or a spatula, gently fold in the flour and spice mixture in two halves, alternating with the buttermilk. Begin and end with the flour. Finally, fold in the finely chopped stem ginger. Be careful not to over-mix; just fold until you can no longer see streaks of flour.
Divide the batter evenly between the 6 prepared pudding basins. They should be about two-thirds full. Place the basins into a deep roasting tin. Pour boiling water from a kettle into the tin to come halfway up the sides of the basins. This is our bain-marie, and it's the secret to a moist pudding.
Carefully transfer the tin to the preheated oven. Bake for 25-30 minutes, or until a skewer inserted into the centre of a pudding comes out clean. Remove the basins from the water bath and let them cool for 5 minutes.
While the puddings are cooling slightly, make the sauce. In a small saucepan, combine the 50g dark muscovado sugar, 50g butter, and 2 tbsp golden syrup. Heat gently, stirring, until the butter is melted and the sugar has dissolved. Do not let it boil vigorously.
To serve, carefully run a small palette knife around the edge of each pudding and turn them out onto serving plates. Spoon the warm, sticky sauce generously over each one. Serve immediately.

My Classic Sticky Gingerbread Puddings close-up

Delia's Notes from the Kitchen

The real secret to a memorable gingerbread is not to be shy with the spices. The quantities given here are what I believe to be the perfect balance, but don't be tempted to reduce them. It is this warmth and fire that cuts through the rich sweetness of the treacle, making it a pudding you'll want to make time and time again. Also, please do use room temperature ingredients for the egg and buttermilk; it helps the batter come together smoothly without curdling.

Substitutions

Buttermilk: If you can't find buttermilk, you can make a substitute by adding 1 tbsp of lemon juice to 150ml of whole milk. Let it stand for 10 minutes before using.
Dark Muscovado Sugar: Light muscovado can be used in a pinch, but you will lose some of the deep, caramelised flavour.
Self-Raising Flour: If you only have self-raising flour, you can use it but reduce the bicarbonate of soda to ½ teaspoon.

Serving Suggestions

These puddings are quite magnificent on their own, but for a touch of real luxury, serve them warm with some very cold, thick double cream poured over the top. A spoonful of good quality vanilla ice cream, which will melt into the warm sauce, is also a delight. And of course, a jug of proper homemade custard is never, ever a bad idea. For more reliable classics, you might also enjoy our My Ultimate Sticky Toffee Pudding and The Proper Queen of Puddings.

How to Store & Reheat

The puddings can be made a day ahead. Once cooled, store them in an airtight container at room temperature. To reheat, you can place a pudding on a plate, cover loosely, and microwave for 30-40 seconds until warm. Alternatively, wrap them in foil and place in a moderate oven (160°C) for 10-15 minutes. The sauce can be stored in the fridge and reheated gently in a saucepan.

Frequently Asked Questions

Can I make this as one large pudding?

Yes, you can. Use a 1.2 litre pudding basin, greased and lined. You will need to steam it in a saucepan with a lid, or bake it in the oven in its water bath, for approximately 1½ to 1¾ hours. Check for doneness with a skewer.

My puddings turned out heavy, not light. What did I do wrong?

This is usually caused by one of two things: either your bicarbonate of soda was past its best, or the batter was over-mixed. When you fold the flour and buttermilk in, do so gently and only until the ingredients are just combined. Over-mixing develops gluten, which leads to a tougher texture.

Can I freeze these puddings?

Yes, they freeze beautifully. Allow the puddings to cool completely (without the sauce), then wrap each one individually in cling film and then foil. They will keep for up to 3 months. Thaw at room temperature and reheat as per the instructions.

What's the difference between black treacle and molasses?

They are very similar products. Black treacle is the British term for a specific type of cane molasses, and it's what this recipe has been balanced for. If you are in the US, you can use a dark (not blackstrap) molasses as a substitute.

My puddings stuck to the basins. How can I prevent this?

The key is thorough preparation. Use softened butter, not oil, and ensure you cover every single nook and cranny of the inside of the basin. For extra insurance, you can lightly dust the buttered basin with flour or cocoa powder, tipping out the excess before adding the batter.

My Classic Sticky Gingerbread Puddings