Recipe By : Tessa's Seasonal Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Topping:
2 tb Golden syrup -- melted
1 Ginger piece -- chopped
1 Lemon -- juice of
1 tb Fresh white breadcrumbs
Pudding:
115 g Unsalted butter -- softened
115 g Caster sugar
2 Eggs
Sieve Together:
115 g Self raising flour
1/2 ts Baking powder
1 pn Salt
1 ts Ground ginger
Sauce:
3 tb Golden syrup
1/2 Lemon -- juice of
1 tb Ginger syrup --
- taken from ginger jar
1 Ginger piece -- chopped
Grease four 5 oz pudding tins. Mix together the golden syrup, lemon,
breadcrumbs, and ginger for the topping and divide between the
pudding tins. Cream the butter and sugar until light and fluffy. Add
the beaten egg a little at a time, beating well between each
addition. Fold in the dry ingredients to make a soft dropping
consistency. (Add a few drops of cold water but only if necessary to
make the consistency right). Divide between the tins hollowing the
centre slightly. Bake at 160 C/gas 3 for about 25 minutes until
golden, well risen and firm to touch. Put all sauce ingredients into
a pan and bring to the boil. Simmer to amalgamate the flavours and
reduce slightly. Turn out the puddings on to serving plates and pour
the sauce over and around. Serve with vanilla custard.
