Ginger Pudding Recipe
Something fresh and unique to celebrate this Spring. This Ginger Pudding Recipe is quite new even to me. I have only tried it twice and I have to admit it is a delicious dish. It packs a surprising mixture of flavors for a dessert.
Ingredients
- 1 ¾ cups or around 260g of self-rising flour
- 1 ½ tsp ground ginger
- ¼ tsp bicarb soda
- 100 Gram Dark muscovado sugar
- 2 tbsp Treacle
- 120 Gram melted unsalted butter
- ½ cup 125ml buttermilk
- 3 eggs
- 150 Gram finely chopped ginger
- Thickened cream, to serve
GINGER SAUCE
- 100 Gram Cubed unsalted butter
- ⅓ cup or 75g dark muscovado sugar
- ⅓ cup or 80ml ginger beer
- 200 ml thickened cream
- 120 gram chopped ginger
Instructions
- Step 1:Start with preheating the oven to 180°C or 360°F. Thinly grease a muffin pan.
- Step 2:Gradually sift the flour, ginger, and bicarb soda into a large-sized bowl. Whisk the sugar, treacle, butter, buttermilk, and eggs into the bowl and continue to whisk until well incorporated.
- Step 3:Next, add the ginger, and gently fold until it is combined with the batter in the bowl. Then divide the mixture equally into the ready muffin pan and bake for about 25 minutes. It will turn golden and should be tender to the touch.
Ginger Sauce:
- Step 1:While the puddings are getting baked, prepare the ginger sauce. Put the butter, sugar, ginger beer, cream, and chopped ginger into a saucepan. Cook over medium to low heat, and frequently stir until the sugar is completely dissolved.
- Step 2:Bring it to a boil and continue cooking while stirring continuously for another 5 minutes, until it thickens. Then remove it from the stove and set it aside to cool.
- Step 3:Take out the puddings and put them into serving bowls. Pour the warm sauce onto the puddings and serve.