| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
St, Ivel |
1 |
servings |
INGREDIENTS
| 115 |
g |
St Ivel Golden Churn; (4oz) |
| 30 |
ml |
Golden syrup; (2 tbsp) |
| 30 |
ml |
Syrup from jar of stem ginger; (2 tbsp) |
| 115 |
g |
Light soft brown sugar; (4oz) |
| 2 |
md |
Eggs; beaten |
| 175 |
g |
Self-raising flour; sifted (6oz) |
| 7 1/2 |
ml |
Ground ginger; (1.5 tsp) |
|
|
A little milk; to mix |
|
|
Extra warmed golden syrup; to serve |
| 25 |
g |
Chopped crystallised ginger; to serve (1oz) |
INSTRUCTIONS
Mix the golden syrup and stem ginger syrup together and spoon into the base
of a lightly greased 1.2 litre (2 pint) pudding basin or mould.
Cream the St Ivel Golden Churn and sugar together in a bowl until light and
fluffy. Gradually beat in the eggs, then fold in the flour and ginger,
adding a little milk to make a soft, dropping consistency.
Spoon into the basin over the syrup. Cover with a double layer of pleated,
greased greaseproof paper and secure with string.
Place the basin in the top half of a steamer over a saucepan of boiling
water. Cover with the lid and steam for about 1.5 hours, or until the
pudding is risen and cooked, topping up the boiling water regularly.
Turn out onto a warmed serving plate and spoon over extra syrup and chopped
ginger. Serve with custard, ice cream or yogurt.
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