Sticky Ginger Puddings

Puddings and Desserts  

Ingredients

110 gm Preserved ginger
175 gm Plain flour
2 tsp Baking powder
1 tsp Bicarbonate of soda
� tsp Cinnamon
� tsp Ground cloves
1 tsp Ground ginger
2 Egg(s)
75 gm Butter or margarine
110 gm Muscavado sugar
1 Tbsp Treacle
1 tsp Root ginger
175 gm Apple diced or sliced
175 ml Water

Sauce

175 gm Brown sugar
110 gm Unsalted butter
2 Tbsp Brandy
4 Tbsp Ginger wine
2 Preserved ginger

Method

Pre-heat the oven to 180�C.

Chop the stem ginger if necessary. Sift the flour, spices, baking powder and bicarb into a bowl. Add the sugar, butter, eggs, treacle, grated root ginger and warm water and mix well using an electric whisk or food processor if available. Finally fold in the finely diced apple and the stem ginger.

Butter 8 small pudding basins well. Divide the mixture between the 8 small pudding basins, stand them on a baking sheet and bake for about 35 minutes or until they feel firm and springy to the touch. Remove them from the oven and leave to stand for 5 minutes before turning them out onto a heatproof dish or tray.

To make the sauce, melt the butter and sugar until the sugar is dissolved, then whisk in the ginger wine and brandy. Add the chopped ginger and stir.

To serve the puddings, pre-heat the grill to high. Spoon the sauce over the puddings in the heatproof dish, making sure no bits of ginger are on top of the puddings. Place until the grill with the tops of the puddings about 5 inches (13cm) below the source of the heat until the puddings are heated through - for about 8 minutes. Be careful not to burn.

Notes

If you do not have small pudding basins a single large one can be used. You may need to cook a single large pudding a little longer.

The best apples to use are Bramleys.

If you do not have treacle, golden syrup can be used instead.

Acknowledgements

Delia Smith

24 Sep 2023
Shirl Seath