Bob’s Brilliant Ginger Pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- White bread – 150 grams
- Unsalted butter – 120 grams
- Stem ginger – 175 grams
- Dark muscavado sugar – 120 grams
- Self raising flour – 25 grams
- Ground ginger – 1 teaspoon
- Eggs – 3, large
- Bicarbonate of soda – 1 teaspoon
For the sauce
- White bread – 150 grams
- Unsalted butter – 120 grams
- Stem ginger – 175 grams
- Dark muscavado sugar – 120 grams
- Self raising flour – 25 grams
- Ground ginger – 1 teaspoon
- Eggs – 3, large
- Bicarbonate of soda – 1 teaspoon
- Ginger wine – 120ml
- Brandy or rum – 60ml
- Unsalted butter – 75 grams
- Double cream – 90ml
- Dark muscavado
- sugar – 1 tablespoon
- Ground ginger – 1 teaspoon
- Stem ginger syrup – 2 tablespoons
- Lime juice – 1 teaspoon
Method
- STEP 1Melt the butter and stem ginger in the saucepan.
- STEP 2Blitz the bread in the food processor to make bread crumbs then whiz in the sugar, flour and ground ginger.
- STEP 3With machine still running gradually pour in the melted mixture followed by the eggs.
- STEP 4Mix the bicarbonate of soda with a tablespoon of cold water and pulse it into the mixture.
- STEP 5Grease the pudding basin, spoon in the pudding mixture, then cover the basin with a tight fitting lid if you have one otherwise tie on a double layer of greaseproof paper and wrap the basin in foil. Steam for 2 hours, then turn out onto a serving plate.
- STEP 6To make the sauce boil the wine and brandy or rum until reduced to a syrup, whisk in everything else except the lime juice and keep whisking until bubbling and slightly thicker. Whisk in the lime juice and pour over your pudding.
- STEP 7Serve immediately with crème Chantilly (see below) or vanilla ice cream.
- STEP 8 To make crème Chantilly simply whip up half a pint (300ml) of double cream adding a teaspoon of vanilla extract and a little icing sugar when the cream starts to thicken.
