STEM GINGER AND DARK MUSCOVADO PUDDINGS

INGREDIENTS

Medium Eggs, beaten

2

Double cream

315ml

Bake King Plain Flour

175g

Bake King Ground Ginger

½tsp

Bake King Baking Powder

½tsp

Billington's Molasses Sugar

2 tbsp

Billington's Dark Muscovado Sugar

175g

½ rounded tsp Bake King Bicarbonate of Soda

Softened Butter, plus extra for greasing

150g

Stem Ginger from a jar, plus 4 tbsp of the syrup

240g

 

STEM GINGER AND DARK MUSCOVADO PUDDINGS

Directions:

Preheat the oven to 200°C/fan180°C/gas 4 and put a baking tray on the middle shelf. Lightly grease 6 x 120 ml 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, half the butter and 200ml double cream. Set aside.

Sift the flour, ground ginger, baking powder and bicarbonate of soda into a mixing bowl. Add the eggs, the remaining butter and muscovado sugar. Mix the molasses sugar with 15 ml (1 tablespoon) cream and add to the bawl. Whisk together until smooth. Whisk in 150 ml warm water and the remaining whizzed ginger.

Spoon the pudding mixture evenly into the prepared moulds, put on the hot baking tray and cook for 20 minutes. Meanwhile, stir the ginger sauce over a low heat until heated through. Turn out the puddings onto 6 warmed plates, pour over the ginger sauce and serve with the remaining cream.

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