What a delicious twist on traditional bread pudding. I devoured this within a few bites at my recent media event with Guinness Canada and celebrity chef Clodagh McKenna. I hope you’ll give this a try this Christmas season. Let me know what you think. This butter cream sauce is delicious and adds a rich, warm decadence to the Guinness Maple & Ginger Pudding.
Spoon the mixture into a glass bowl, then cover with greased greaseproof paper and foil, making a pleat in the centre of both. Tie securely with string. Suspend the bowl over a saucepan half-filled with water over a medium heat. When the water comes to the boil reduce the heat and reduce to simmer. Steam the pudding for 1½ hrs, checking regularly to make sure that the pan doesn’t boil dry.
Next make the crystallized ginger caramel sauce Place the butter, cream and maple syrup together in a small pan and stir over a low heat until well mixed. Bring to the boil, simmer for three minutes, then stir in the finely chopped crystallized ginger.
Carefully tip the pudding on to a serving plate or cake stand and pour the crystallized ginger caramel sauce on top.
Enjoy! Do you love bread pudding?
Tomorrow is a PA day here in Toronto so why not make the most of…02 December, 2018