Sticky Salted Caramel & Gin­ger Bombe

Woman's Weekly (UK) - - Cookery -

Serves 8


✱ 175g (6oz) un­salted but­ter

✱ 175g (6oz) light mus­co­v­ado sugar

✱ 90g (3oz) stem gin­ger, drained and chopped

✱ 100ml (3½fl oz) milk

✱ 100g (3½oz) ready-to-eat dates, chopped

✱ 175g (6oz) plain flour

✱ ½tsp bi­car­bon­ate of soda

✱ 2tsp ground gin­ger

✱ 30g (1oz) wal­nuts, chopped

✱ 2 eggs


✱ 75g (2½oz) un­salted but­ter

✱ 60g (2oz) light mus­co­v­ado sugar

✱ 150ml (¼pt) dou­ble cream

✱ ¼tsp sea salt

✱ 2tbsp rum


✱ 1kg (2lb)/13cm (5in) greased spher­i­cal pud­ding mould (£20.53 from ama­, ✱ 900g (2lb) pud­ding basin, greased and lined

✱ 30cm (12in) square clean muslin dipped in 60g (2oz) melted but­ter

✱ String

✱ In­door sparklers (op­tional)

Put the but­ter and sugar for

1 the pud­ding in a large non­stick pan with the gin­ger, milk and dates. Stir un­til the but­ter has melted, then let the mix­ture cool for 5 mins. Tip the flour, bi­car­bon­ate

2 of soda, ground gin­ger, wal­nuts and eggs into the cooled mix­ture and stir to­gether un­til smooth. Stand the base of the

3 pud­ding mould in the base of the large pud­ding basin and ar­range the muslin square in the base of the mould with edges over­hang­ing the pud­ding basin. Spoon in half the mix­ture. Hold the edges of the

4 muslin as you spoon in the re­main­ing mix­ture. Tie up tightly to se­cure. Trim the string and any ex­cess muslin. Se­cure the top mould and clip in place, re­mov­ing from the pud­ding basin. Steam for 1½ hours, top­ping

5 up the wa­ter reg­u­larly. Mean­while, make the salted

6 caramel sauce. Put the but­ter in a pan with the light mus­co­v­ado sugar and warm gen­tly, to melt, then stir in the cream, sea salt and rum. Un­clip the pud­ding mould,

7 cut away the string and turn out on to a serv­ing dish. Driz­zle over the warmed salted caramel sauce and fin­ish off with lit in­door sparklers (op­tional). eat within 2 days.

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