I am a little late with posting my monthly Tartine Cookbook post, but I couldn’t pass this up because it’s such a wonderful sounding dessert that I just had to try. June’s recipe was the Steamed Gingerbread Pudding with Bourbon Sauce, which I picked because it sounded perfect for winter. It was dense yet moist, spicy enough to be intriguing but not overpowering, and would make a wonderful addition to your Christmas in July dinner party!
I made a few modifications to this recipe, substituting golden syrup for most of the treacle (blackstrap molasses) called for, because it’s such a dark smoky taste and I didn’t want it to completely overpower the other flavours in the pudding. I added a couple of tablespoons for a more subtle flavour. I also decided to make an actual bourbon sauce instead of a hard sauce because it was what I was in the mood for at the time – warm spiced pudding, melty ice cream and hot boozy bourbon sauce on top. Using basically the same ingredients as the recipe called for, I just whisked them together over low heat until the butter melted and then added some cream at the end to round out the flavour.
I really liked this dessert, and it was definitely a winner with my trusty taste testers. I can’t seem to get enough of warm puddings these days and it really hit the spot on a cold wintery night. And if you’re in the mood for something summery, go and check out Mark’s blog to see his gorgeous Summer Fruit Bavarian that has me pining for the warmer months!
Steamed Gingerbread Pudding with Bourbon Sauce
Recipe adapted from the Tartine Bakery Cookbook
Yields 6-8 small cakes or loaves
• 1 ½ cups plain flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon cracked black pepper
• 5-6 tablespoons fresh ginger, peeled and coarsely chopped
• ¾ cup + 2 tablespoons hot water
• ¾ cup sugar
• 2/3 cup vegetable oil
• 2/3 cup golden syrup
• 3 tablespoons treacle (blackstrap molasses)
• ½ teaspoon salt
• 2 large eggs
• 115g butter, room temperature
• 1 cup icing sugar
• ½ cup bourbon
• Pinch salt
• 3 tablespoons cream
1. Preheat the oven to 160°C (325°F) and butter the bottom and sides of 6-8 ceramic ramekins or small loaf pans.
2. Sift together the flour, baking soda, cinnamon, cloves and pepper into a mixing bowl.
3. Place the ginger in a blender, add enough of the hot water to cover and process until smooth. Pour into a large mixing bowl. Pour the rest of the hot water into the blender to dislodge any remaining ginger and add to the bowl. Add the sugar, oil, molasses and salt to the ginger and beat on medium speed until well mixed.
4. Add the flour mixture and beat on low speed until moistened, then switch to high speed for about 1 minute until the mixture is perfectly smooth.
5. Add the eggs and beat on medium speed until the incorporated. The batter will be very thin. Pour into prepared ramekins or loaf tins, dividing it evenly. Bake for about 45 minutes – 1 hour or until a cake tester comes out clean when inserted into the center.
6. To make the sauce, whisk the butter, sifted icing sugar, bourbon and salt in a saucepan over medium heat until the butter is melted and the alcohol has evaporated. Add the cream and stir to combine.
7. When the cakes are ready, let cool in the pans for about 20 minutes. Serve warm or at room temperature with ice cream and the bourbon sauce. Cakes will keep well wrapped in the refrigerator for up to a week.