Member recipe
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Bob’s Brilliant Ginger Pudding

By bobsoutar (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6
Deliciously light winter warmer.
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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 1
    Melt the butter and stem ginger in the saucepan.
  • STEP 2
    Blitz the bread in the food processor to make bread crumbs then whiz in the sugar, flour and ground ginger.
  • STEP 3
    With machine still running gradually pour in the melted mixture followed by the eggs.
  • STEP 4
    Mix the bicarbonate of soda with a tablespoon of cold water and pulse it into the mixture.
  • STEP 5
    Grease 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 6
    To 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 7
    Serve 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.
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    Overall rating

    Rating: 5 out of 5.1 rating
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