Ban­ish chills with a hot sponge

What could be more com­fort­ing on an au­tum­nal af­ter­noon?

Style at Home (UK) - - Sweet Treat -

Mar­malade and gin­ger pud­ding

Takes 20 mins serves 4

90g but­ter, soft­ened 90g golden caster sugar 2 medium eggs, beaten 90g self-rais­ing flour 1/2tsp baking pow­der

1tsp ground gin­ger 2 balls chopped stem gin­ger, plus 1-2tbsp gin­ger syrup from jar 2tbsp milk juice and finely grated zest of 1 or­ange 4tbsp mar­malade

1 Beat the but­ter and sugar with a hand-held whisk un­til light and fluffy. Grad­u­ally add the eggs, then fold in the flour, baking pow­der, gin­ger, stem gin­ger, milk and or­ange zest, tak­ing care not to stir too much. 2 Spoon the mix­ture into a but­tered 900ml pud­ding basin, cover with cling­film and mi­crowave on full power for 4 mins in an 850-watt mi­crowave, un­til just cooked. Or, for in­di­vid­ual serv­ings, you can de­cant into mini mi­crowave-safe pud­ding basins and steam for about 1 min each. If steam­ing tra­di­tion­ally, al­low 30 min­utes for a small pud­ding and 1 hour for a large one. 3 Mean­while, to make the sauce, put the or­ange juice in a pan and bring to the boil, then re­duce it by half. Stir in the mar­malade and gin­ger syrup un­til it melts. 4 Turn the pud­ding out onto a plate, spoon over the or­ange sauce and serve with cus­tard, cream or ice cream.

Try re­plac­ing the mar­malade with jam and use vanilla in­stead of gin­ger

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