Self-Saucing Ginger Puddings

Self-Saucing Ginger Puddings

From Stonesoup

These puddings are brilliant for entertaining. Mix up the cake part and have it ready in your ramekins – a few hours in advance is fine. Then when you’re ready to cook, just add the boiling water + sugar mixture and bake. Big NOTE – you need 100g (3.5oz) brown sugar total, but it’s used in 2 different stages.

serves: 2
takes: 40 minutes
50g (2oz) unsalted butter
1/2 – 1 tablespoons finely grated fresh ginger
100g (3 1/2 oz) brown sugar
1 egg
50g (2oz) self raising flour
ice cream or thick cream, to serve

1. Preheat oven to 180C (350F).

2. Melt butter in a medium saucepan. Remove from the heat and add ginger and HALF the brown sugar (100g / 3 1/2oz). Stir and then add egg.

3. Lightly mix in the flour until just combined. Don’t worry if there are a few lumps. Divide cake mixture between 2 x 1 cup capacity ramekins or dishes.

4. Combine the remaining HALF of the brown sugar with 1/2 cup boiling water. Pour over the cake mixture. Cover loosely with a large piece of foil and bake for 25 minutes.

5. Remove foil and bake for another 5 minutes until puddings are puffy and golden.

6. Serve hot with vanilla ice cream or thick cream.

Variations

no SR flour? – just use plain flour with 1 teaspoons baking powder mixed through.

chocolate puddings – skip the ginger and add 2 large tablespoons cocoa powder with the sugar.

gluten-free – replace flour with almond meal and add 1 teaspoon baking powder.

different quantities – feel free to double or triple this recipe. Because you’re baking in individual dishes the baking time won’t change.

Waste Avoidance Strategy

butter, fresh ginger – will keep in the fridge for months.

sugar, flour – pantry.

eggs – keep in the fridge for a month or so or use for another meal.

ice cream – will keep in the freezer for months.

cream – freeze it or use for another meal.