Name: Golden syrup and ginger pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: cooking oil spray; 60 gram butter; 1/4 cup (55g) caster sugar; 1 egg; 1/2 teaspoon vanilla essence; 1 cup (150g) self-raising flour, sifted; 1/3 cup (80ml) milk; 1 teaspoon ground ginger; 1/4 cup (50g) chopped glace ginger; 1/4 cup (40g) raisins; 2 tablespoon chopped pecans; 1/4 cup (90g) golden syrup, plus extra, to serve; ice-cream, to serve

Golden syrup and ginger pudding

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Serves 6

Prep

15M

Cook

25M

Total

40M

Ingredients

cooking oil spray

60 gram butter

1/4 cup (55g) caster sugar

1 egg

1/2 teaspoon vanilla essence

1 cup (150g) self-raising flour, sifted

1/3 cup (80ml) milk

1 teaspoon ground ginger

1/4 cup (50g) chopped glace ginger

1/4 cup (40g) raisins

2 tablespoon chopped pecans

1/4 cup (90g) golden syrup, plus extra, to serve

ice-cream, to serve

Method

1.Preheat oven to 180°C. Lightly grease 6 dariole moulds with spray.

2.Using an electric mixer, beat butter and sugar, until creamy. Beat in egg and vanilla.

3.Lightly fold flour and milk alternately into mixture. Fold in both forms of ginger, raisins and pecans.

4.Spoon golden syrup evenly into base of each mould. Top with pudding mixture.

5.Cover each with a double layer of greased and pleated foil, securing with string.

6.Place in a baking dish. Add enough hot water to come halfway up sides of moulds. Bake for 15-20 minutes. Remove foil and bake for another 5 minutes.

7.Lift puddings from water. Unmould onto plates. Serve with extra syrup and ice-cream.

Always grease bowls of puddings and do not fill more than two-thirds with mixture.
Note

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