Ingredients

  • 8oz stem ginger in syrup
  • 12oz self-raising flour
  • ½ tsp cinnamon
  • ½ tsp ginger
  • 4 eggs, beaten
  • 6oz soft butter
  • 8oz brown sugar
  • 2 tbsp treacle
  • 100ml water

Method

To cook the pudding:

  1. Chop the ginger in a food processor.
  2. Sift the flour and spices into a bowl.
  3. Add the eggs, butter, sugar and treacle. Drain the ginger (reserving the syrup), chop finely and add to the mixture. Stir well.
  4. Pour the mixture into individual dariole moulds.
  5. Cook in the oven for 30-40 minutes at 180°C.

To prepare the sauce and assemble the dish:

  1. Put the ginger syrup and water in a small saucepan on a low heat and simmer for 20 minutes.
  2. Place the puddings on plates and be generous when pouring over the ginger sauce.
Edgar Rodrigues
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 20 January 2014

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