• You can substitute golden syrup for molasses if you prefer a milder flavor.
• Add crystallized ginger bits or raisins for texture.
• Best served warm straight from the oven or reheated with extra sauce.

Equipment

• 1 Mixing Bowl
• 1 Whisk or Electric Mixer
• 1 Saucepan
• 1 Baking Dish (8x8 inch or similar)
• Measuring Cups and Spoons

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1/2 cup molasses or golden syrup
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup whole milk

• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350°F (175°C) and grease your baking dish.
2. In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the molasses and mix well.
4. In a separate bowl, whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt.
5. Alternately add the dry ingredients and milk into the wet mixture, beginning and ending with the flour. Mix until just combined.
6. Pour the batter into the prepared baking dish and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
7. While the pudding bakes, make the sticky sauce by combining butter, brown sugar, and cream in a saucepan over medium heat. Stir until melted and slightly thickened.
8. Let the pudding cool for 10 minutes before serving warm, drizzled with sticky sauce or a scoop of vanilla ice cream.