Skip to main content

Sticky ginger puddings

Sticky ginger puddings
Sticky ginger puddings
This is quick recipes, only take 10 to 30 mins for cooking time. This ginger pudding has levels - sticky toffee, pistachios, tamarind and a warming kick of whisky. For this recipe you will need six 175ml/6fl oz metal mini pudding basins or dariole moulds.


Ingredients
  • 100g/3½oz pitted dates, ideally Sayer
  • 2 cubes stem ginger in syrup, drained
  • 2 tsp tamarind paste
  • 1 tbsp black treacle
  • 100g/3½oz self-raising flour
  • 2 tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 1 large free-range egg
  • 30g/1oz unsalted butter, softened, plus extra for greasing
  • 150g/5½oz soft dark brown sugar
  • 1 tbsp pistachio nuts, roughly chopped, to decorate

For the pudding sauce

  • 150ml/5fl oz double cream
  • 75g/2¾oz dark or light soft brown sugar
  • 40g/1½oz unsalted butter
  • 1 tbsp black treacle
  • 3 tbsp stem ginger syrup (from the jar)
  • 2 tsp tamarind sauce
  • ½ tsp flaked sea salt
  • 4 tbsp whisky

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease six 175ml/6fl oz metal mini pudding basins or dariole moulds and line the bases with circles of baking paper. Place the moulds on a baking tray.
  2. 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 paste and treacle and blend to a purée.
  3. Put the flour, ground ginger, cinnamon, bicarbonate of soda, egg, butter and sugar in a large mixing bowl. Stir in the puréed dates and mix until well combined.
  4. Spoon the mixture into the prepared moulds. Bake for 20 minutes, or until well risen and firm to the touch.
  5. For the sauce, place all of the ingredients except the whisky into a saucepan and bring to a gentle simmer. Cook for 2–3 minutes, stirring constantly until smooth and glossy. (Watch out for splashes and don’t be tempted to touch or taste the sauce as it will be extremely hot.) Remove the pan from the heat and stir in the whisky.
  6. Carefully loosen the sides of each pudding using a table knife (the puddings will be hot, so wear oven gloves). Turn out onto warmed serving plates and remove the baking paper. Pour a little sauce over each one and put the remaining sauce in a jug. Decorate with chopped pistachios and serve immediately.
Labels:

Comments

Post a Comment

Popular posts from this blog

Battenberg cake

  Battenberg cake Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof. Ingredients For the cake 175g/6oz softened butter, plus extra for greasing 175g/6oz golden caster sugar 3 free-range eggs 175g/6oz self-raising flour ½ tsp vanilla extract red food colouring paste For the covering 6 tbsp apricot jam 500g/1lb 2oz ready-made marzipan 2–3 tbsp icing sugar, for rolling. Method Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on sc...
Post a Comment
Read more

Lemon biscuits

  Lemon biscuits These zesty lemon sandwich biscuits will provide a great pick-me-up for any mid-afternoon slump. Ingredients For the biscuits 150g/5½oz salted butter, softened 85g/3oz caster sugar 1 lemon, zest only 1 large free-range egg yolk 280g/10oz plain flour 1 tbsp custard powder or cornflour For the filling 75g/2¾oz unsalted butter, softened 130g/4¾oz icing sugar 4 tbsp lemon curd Method To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 ...
Post a Comment
Read more

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...
Post a Comment
Read more