There is something wonderfully nostalgic about a warm baked pudding served with custard, and ginger pudding is one that deserves more attention.
This ginger pudding recipe produces a soft, moist dessert with the gentle warmth of ginger and cinnamon, covered in a rich sauce that soaks into the sponge.
It is similar in spirit to the much-loved malva pudding, but the ginger and cinnamon give it a flavour of its own.
It is also simple enough to make when you want a homemade dessert without spending hours in the kitchen.
Ginger pudding recipe
Ingredients
6 tablespoons butter or margarine
2/3 cup sugar
½ cup golden syrup
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 egg
1¾ cups self-raising flour
1 cup buttermilk
For the sauce:
1 cup sugar
50g butter or margarine
1 cup cream
Pinch of salt
Method
Preheat the oven to 165°C.
Cream together the butter, sugar and golden syrup until light and well combined.
Add the egg, ground ginger and cinnamon, mixing until incorporated.
Sift in the self-raising flour, then add the buttermilk. Mix until the batter is smooth and evenly combined.
Pour the batter into a greased ovenproof dish.
Bake for about 50 minutes or until a skewer inserted into the centre comes out clean.
While the pudding is baking, prepare the sauce.
Place the sugar, butter, cream and salt in a saucepan over medium heat. Stir until the sugar has dissolved and the mixture is smooth.
Once the pudding is baked, use a fork to poke holes across the surface. Pour most of the hot sauce over the hot pudding, allowing it to soak in.
Reserve a little sauce for serving if desired.
Serve warm with custard and an extra drizzle of sauce.
– IOL
