Hello Dear Reader,
A few weeks ago we had an overnight stay at "The Star" Gold Coast to see a Bee Gees Tribute band. We splurged and had dinner at the wonderful Japanese restaurant there, wow the food was simply amazing. We finished off this wonderful dinner with an equally wonderful dessert of ginger pudding, holy moly it was so delicious. I said to my husband "I think I could make something very similar to this" so I set about trying to replicate this delicious dessert.
My darling mum used to make both a Golden Syrup Steamed Pudding and a Steamed Ginger Pudding, so I guess this is just a combination of those two. It's not a steamed pudding though, it's method is more along the lines of my Sticky Date Pudding.
Have a go, I just know you'll love it.
My darling mum used to make both a Golden Syrup Steamed Pudding and a Steamed Ginger Pudding, so I guess this is just a combination of those two. It's not a steamed pudding though, it's method is more along the lines of my Sticky Date Pudding.
Have a go, I just know you'll love it.
Ingredients for Sticky Ginger Pudding, clockwise from top right-For the pudding-
150 grams of SR flour, 2 teaspoons ground ginger, 1/3 cup of milk, 1 1/2 tablespoons grated fresh ginger, 1 egg, 150 grams of butter, softened, 155 grams of brown sugar and 1 tablespoon of golden syrup
150 grams of SR flour, 2 teaspoons ground ginger, 1/3 cup of milk, 1 1/2 tablespoons grated fresh ginger, 1 egg, 150 grams of butter, softened, 155 grams of brown sugar and 1 tablespoon of golden syrup
For the toffee sauce-3/4 cup of brown sugar, 25 grams of butter and 1 cup of cream
Preheat oven to 180 C. 0In the bowl of a stand mixer, cream the butter, grated ginger and brown sugar till pale
Add the egg and golden syrup and mix till incorporated
Sift over the SR flour and ground ginger and then gently fold in to creamed mixture
Pour and scrape mixture into a greased baking dish, the one I used measures 24cm x 24cm
And bake for 35 to 40 minutes or until cooked through. As always keep an eye on it as every oven is different. Cut warm pudding into even portions
Serve with vanilla ice-cream
For the toffee sauce, heat the cream, brown sugar and butter on low till the butter melts and the sugar dissolves, bring it to a gentle simmer for 5 minutes until thickened slightly.
Pour over hot toffee sauce and bake for a further 10 minutes till bubbly and sticky
So comforting and simply delicious, oh and guess what, the ginger flavour gets better over time. There was some leftover and the ginger flavour was more pronounced the next day.
What was your favourite pudding growing up?
Have a lovely day,
💗Fi
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