Recipe Ginger Sponge Pudding

Butter a 1 2 litre pudding basin then press a disc of baking parchment into the base heat 4cm water in a heavy based pan and add a trivet or upturned bowl or saucer to the base step 2 sieve the flour baking powder and bicarb into a large bowl add the breadcrumbs ginger allspice cinnamon and ½ tsp fine salt and stir everything together

Instructions in a medium bowl add all dry ingredients and toss together add room temperature butter or margarine and rub into dry ingredients evenly warm milk and molasses in a measuring cup in the microwave for 30 seconds or stove top in saucepan stirring both together let rest and come to room temperature

Pour the butter into a mixing bowl and mix in the flour ginger eggs and caster sugar mix together until smooth add the syrup to a large pyrex dish or bowl so that it covers the bottom pour the mixture on top don 39 t worry if it looks like the syrup is rising up the sides it will sink back down when cooked

Preheat the oven to 180 c add all of the ingredients apart from the agave syrup into a large bowl and mix with an electric hand whisk until light and fluffy pour 2 tbsp of agave syrup into the bottom of each pudding basin and divide the cake between the two dishes bake for 15 20 minutes until cooked

Step 2 stir the ginger juice then pour the milk from a height of about 10 cm 4 inches into the ginger juice don t stir and don t move the bowls leave for 5 10 minutes to set

Melt the butter in a saucepan whisk in the flour and cook stirring for about 2 to 3 minutes to cook out the flour taste slowly whisk in the warm milk and the sugar bring to the boil and then reduce to a simmer simmer for at least 5 minutes whisking constantly

Step 1 cream the sugar and butter together until light and fluffy beat in the eggs a little at a time alternating with the flour pour in the milk and beat well until smooth stir in the stem ginger and the ground ginger step 2 butter a 1 litre pudding basin

Grease the inside of the basin with the oil and dredge with flour add the golden syrup to the bottom of the bowl cream together the butter and sugar until pale and fluffy break the eggs into a small bowl one at a time and whisk before beating into the butter mixture along with the vanilla extract

Cut out and grease a 35cm square piece of foil scatter the sliced ginger into the base of the pudding basin drizzle with 2 tablespoons golden syrup and the ginger syrup set aside sift the flour and baking powder into a large bowl add the butter sugar eggs and milk and beat with an electric whisk for a few minutes until smooth

Preheat the oven to 350 f 180 c grease a baking dish in a mixing bowl whisk together the flour sugar ginger baking powder and salt

Arrange the orange slices in the bottom of the basin cream butter and sugar together beat in the eggs add the orange zest and chopped ginger fold in flour and spoon into basin cover and steam meanwhile to make the sauce beat the butter and sugar together then beat in orange zest egg yolk and flour together add orange juice

Method preheat the oven to 180c 160c fan gas 4 generously butter and line the loaf tin with a strip of baking paper to make the ginger pudding tip the flour bicarbonate of soda and spices

Generously coat the inside of the pyrex bowl with butter add the diced stem ginger ginger syrup and golden syrup and set aside sift the flour ground ginger and baking powder into a mixing bowl add butter eggs and milk mix with electric mixer until smooth tip into pyrex bowl and smooth the top

Place the moulds on a baking tray put the dates in a heatproof bowl and pour over 150ml 5fl oz boiling water set aside to cool then transfer to a food processor add the stem ginger tamarind

Directions preheat oven to 350f gas mark 4 place all the sponge pudding ingredients except the stem ginger in a bowl and whisk till smooth and pale fold in the chopped stem ginger and pour mixture into a 2 1 2 pint ovenproof pudding bowl then place the bowl in a roasting tray and fill with boiling water until 2 3 up the side of the pudding

Combine the rhubarb caster sugar stem ginger and syrup in a microwaveable container large enough to hold the rhubarb no more than 2 pieces deep place a lid or plate on top and microwave for 90 seconds to 4 minutes at medium power until some of the batons start to soften stir then replace the lid and microwave at medium power for 1 minute

Step by step instructions preheat oven to 180 c fan bake sift the dry ingredients into a bowl melt the butter golden syrup and brown sugar together add the milk and butter mix to the flour and whisk into a smooth batter pour into a baking dish

Put 3 tbsp golden syrup and 1 tbsp ginger syrup in the bottom of the basin set aside to prepare the steamer put a small upturned saucer or trivet in the bottom of a saucepan large enough to hold the pudding basin in a large mixing bowl use an electric hand mixer to beat the butter light brown soft sugar and lemon zest until pale and fluffy

Thinly slice the ginger into discs then layer them in a single layer in the bottom of the dish pour both syrups into the bottom and set aside in a separate bowl use and electric hand whisk to cream the stork and sugar together until pale and fluffy sift in the flour baking powder and salt and beat again gradually beat in the eggs and milk

Preheat the oven to 190 c grease an oven proof dish and put a layer of your choice in the bottom of the dish cream the margarine and sugar together until pale light and fluffy add the egg and milk a little at a time and beat until absorbed sift in the flour and salt and gently fold in until mixed

Preheat the oven to 200 c fan180 c gas 4 and put a baking tray on the middle shelf lightly grease 6 x 120ml non stick pudding moulds with a little butter put the stem ginger and its syrup into a food processor and whizz until finely chopped but not completely smooth spoon 120g of the ginger into a small pan and add 75g muscovado sugar

Set aside sieve the flour sugar baking powder baking soda and salt into a large bowl add the fresh breadcrumbs ginger cinnamon and allspice and stir everything together wrap the end of the frozen butter in the butter wrapper and holding it by the paper end coarsely grate the butter into the dry ingredients

Using a large metal spoon fold in the flour along with the ginger and a pinch of salt spoon evenly into the moulds set a low wire rack inside a deep roasting tin put the moulds on the rack then pour boiling water into the tin to come about a third of the way up the sides of the moulds transfer to the oven and bake for 30 35 minutes until

Instructions 1 mix the flour and sugar together in a bowl 2 mix the melted butter with the vanilla 2 tablespoons golden syrup and the beaten egg