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Sticky gingerbread pudding with toffee sauce
- 4 chunks stem ginger from a jar
- 150g soft brown sugar
- 100g unsalted butter
- 3 tbsp ginger syrup, from the jar
- 75ml ginger wine
- 40g pecans , toasted and roughly chopped
- 175g butter , very soft
- 120g light soft brown sugar
- 3 eggs
- 1 heaped tsp root ginger , finely grated
- 2 tbsp ginger syrup, from the jar
- 100g Medjool dates , stoned and chopped
- 175g self-raising flour
- 1 tsp ground ginger
- tsp ground cinnamon
- tsp ground mixed spice
Directions:View on BBC Good Food
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