These little pudding cookies are lovely to make for festive gatherings. They also make a really lovely edible Christmas gift if you wrap them up in gift bags and tie them with ribbon.
- Mixing bowl
- Wooden spoon
- Medium saucepan
- Two baking trays
- Baking or parchment paper
- 100g butter
- 2 tbsp treacle
- 425g plain flour
- 1 tbsp ground ginger
- 50g glacé or chopped stem ginger
- 1 tsp bicarbonate of soda
- 100g light muscovado sugar
- 100g golden caster sugar
- 2 free-range eggs
- 150g melted white choc
- Sprinkles of your choice or red and green icing
- Preheat the oven to 140°C fan. Line two baking trays with baking paper.
- Place the butter and treacle in a saucepan. Heat gently, stirring, until melted.
- Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.
- Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to around 1cm/½in thick.
- Bake for about 25 minutes, or until golden and firm around the edges.
- Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely.
- To decorate, dip the biscuits in the melted white chocolate and use a spoon to push it up the biscuit in a bit of a wavy line so it looks like a pudding drip. Then place on a parchment lined baking tray and pop on sprinkles of your choice to create a holly and berry effect, alternatively, use some red and green icing to pipe on the design.
Professional baker and author, Juliet Sear has created this delicious recipe exclusively for Rangemaster using her Elise 110cm Dual Fuel range cooker.