Bob’s Brilliant Ginger Pudding
Member recipe by bobsoutar
Member recipe by bobsoutar
Cooking time
Prep: 15 minutes Cook: 2 hoursServings
Serves 6Ingredients
- 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
- 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
Melt the butter and stem ginger in the saucepan.
Blitz the bread in the food processor to make bread crumbs then whiz in the sugar, flour and ground ginger.
With machine still running gradually pour in the melted mixture followed by the eggs.
Mix the bicarbonate of soda with a tablespoon of cold water and pulse it into the mixture.
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.
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.
Serve immediately with crème Chantilly (see below) or vanilla ice cream.
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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