A British classic that’s ideal for autumn and winter, try this delicious stem ginger pud today and you’ll absolutely love it.
Ingredients
- 175g (6oz) plain flour
- 1tsp ground ginger
- 1/2tsp baking powder
- 1/2tsp bicarbonate of soda
- 2 large eggs, beaten
- 75g (3oz) unsalted butter, softened
- 100g (4oz) light muscovado sugar
- 1tbsp black treacle
- 240g (9oz) stem ginger, drained but syrup reserved, chopped finely in a food processor and half reserved for the sauce
- For the sauce:
- 100g (4oz) light muscovado sugar
- 75g (3oz) unsalted butter
- 3tbsp reserved ginger syrup from the jar
- 4tbsp Ginger wine (Stones or Crabbies)
- 200ml (1/3pt) double cream
- You will need
- 6 individual metal pudding moulds, greased and lightly floured
Method
Preheat oven to 180 C, 160 C fan, 350 F, gas 4. Place a metal baking tray on the middle shelf.
Sift the flour, ginger, baking powder and bicarbonate of soda into a large bowl. Add the eggs, butter, sugar, treacle and half the stem ginger, and mix well with an electric hand whisk until thoroughly mixed. Divide the mixture between the prepared moulds.
Place on to the hot baking tray and bake for 20 to 25 minutes until well risen, golden brown and firm to the touch. The puddings can be frozen for up to a month. To serve, defrost and continue from point 4.
Meanwhile, to make the sauce, simply place the remaining stem ginger and all the other sauce ingredients in a saucepan. Place over a medium heat, bring to the boil, stirring occasionally until smooth.
When the puddings are cooked, remove from the oven. Allow to cool for five minutes before turning out on to warmed plates. 6 Generously ladle the sauce over the puddings. Serve any remaining sauce in a warmed jug. This is also fantastic with a large dollop of clotted cream.
