| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Golden syrup; melted |
| 1 |
|
Piece stem ginger; chopped |
| 1 |
|
Lemon; juice of |
| 1 |
tb |
Fresh white breadcrumbs |
| 115 |
g |
Unsalted butter; softened |
| 115 |
g |
Caster sugar |
| 2 |
|
Eggs |
| 115 |
g |
Self raising flour |
| 1/2 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 1 |
ts |
Ground ginger |
| 3 |
tb |
Golden syrup |
| 1/2 |
|
Lemon; juice of |
| 1 |
tb |
Ginger syrup taken from stem ginger jar |
| 1 |
|
Piece stem ginger; chopped |
INSTRUCTIONS
TOPPING
PUDDING
SIEVE TOGETHER
SAUCE
Grease 4 x 5floz 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
160C/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.
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