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

Labels:

Comments

Post a Comment

Popular posts from this blog

Turkish flatbread with minced beef, herbs and spices

  Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...
Post a Comment
Read more

Growth Mindset vs. Fixed Mindset

There are two sorts of mindsets we are able develop. One that grasps issues as openings to memorize, and one that dodges them, regularly out of fear to come up short. Individuals that dodge clashes can be depicted as having a settled attitude. Those who see issues as curiously challenges have a development mentality. Now and then we like to switch from one to the other.
Post a Comment
Read more

How to Make Easy Peel Boiled Eggs & Southern Deviled Egg Recipe

How to Make Easy Peel Boiled Eggs & Southern Deviled Egg Recipe In this house we love eggs! Tonight, I show you how to boil them and get a great peel every time and I give you our simple deviled egg recipe! This recipe is in our Volume One Cookbook and is printable Tammy Nichols is on a mission to teach YOU how to cook just like mama did! She enjoys being in the kitchen bringing you everyday dishes that her mama, granny and maw maw made. No fancy ingredients, just good old country girl cooking. Tammy grew up in Polk County (NW) Georgia in an area called Collard Valley. She now lives in Saint Marys, GA. with her husband who is retired from the GA. School System and has girls in college at Georgia Southern in Savannah, Georgia. Thanks for watching and Happy Cooking Like Mama Did!!
Post a Comment
Read more