Sticky ginger pudding
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
115 | grams | St Ivel Golden Churn; (4oz) |
30 | millilitres | Golden syrup; (2 tbsp) |
30 | millilitres | Syrup from jar of stem ginger; (2 tbsp) |
115 | grams | Light soft brown sugar; (4oz) |
2 | mediums | Eggs; beaten |
175 | grams | Self-raising flour; sifted (6oz) |
7½ | millilitre | Ground ginger; (1.5 tsp) |
A little milk; to mix | ||
Extra warmed golden syrup; to serve | ||
25 | grams | Chopped crystallised ginger; to serve (1oz) |
Directions
Mix the golden syrup and stem ginger syrup together and spoon into the base of a lightly greased 1⅕ litre (2 pint) pudding basin or mould.
Cream the St Ivel Golden Churn and sugar together in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour and ginger, adding a little milk to make a soft, dropping consistency.
Spoon into the basin over the syrup. Cover with a double layer of pleated, greased greaseproof paper and secure with string.
Place the basin in the top half of a steamer over a saucepan of boiling water. Cover with the lid and steam for about 1½ hours, or until the pudding is risen and cooked, topping up the boiling water regularly.
Turn out onto a warmed serving plate and spoon over extra syrup and chopped ginger. Serve with custard, ice cream or yogurt.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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