step-by-step recipes :: ginger puddings

hello lovely readers… how are you? i am happy as i can be… we have reached the end of this week and restful days are here! what are you looking up to this weekend?

so, today it is {food} day and i shall bring you a d.licious autumn recipe… all the way from australia!

her name is jules… & she loves food… wine and according to jules “the only person crazy enough to have two science degrees: first in food, and the latest in wine science”.

I am a girl, was born in Australia and grew up on my family’s sheep farm but live in the beautiful city of Sydney now and can see the harbour bridge from my bedroom.”

let us see what she has prepared for us today!

what is the recipe?
self-saucing ginger pudding


note from the cook: i’ve included two levels of ginger in the recipe – both are delicious. if you like your ginger subtle then just use the 1 tablespoon. but if you feel like getting a real, burning ginger hit, double up with the 2 tablespoons.

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.

most steamed pudding recipes get you to cream the butter and sugar but i’ve found that just melting the butter is much easier and gives excellent results.

if you don’t have self raising flour, just use plain flour with 1 1/2 teaspoons baking powder mixed through. big note – you need 200g (7oz) brown sugar total, but it’s used in 2 different stages.

i like them best with vanilla icecream but they’d also be lovely with some thick cream.

100g (3 1/2oz) unsalted butter
1 – 2 tablespoons finely grated fresh ginger
200g (7oz) brown sugar
2 eggs
100g (3 1/2 oz) self raising flour

how do we cook it?

preheat oven to 180C (350F).

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 eggs, stirring well after each. lightly mix in the flour until just combined. don’t worry if there are a few lumps. divide cake mixture between 4 x 1 cup capacity ramekins or dishes.

combine the remaining half of the brown sugar with 1 cup boiling water. pour over the cake mixture. cover loosly with a large piece of foil and bake for 25 minutes. remove foil and bake for another 5 minutes until puddings are puffy and golden.

 serve hot with vanilla icecream.
{and it is over!}
dear kitchen…
thanks for always being my favourite place in the house. you and i have so much fun together i just wanted you to know how much i appreciate you!

news! news! news!

jules has launched a new e-book {5 ingredients, 10 minutes}… and a virtual cookery school. as she says on her blog…{solve your dinner dilemma}.

and this was all about {food} for today! i may be back with more… or not, as we are entering the weekend… but feel free to sneak-peek on this autralian girl’s world…

her d.licious pictures may be found here!
her d.licious recipes may be read here!
her fabulous book & cookery school may be bought here!

have a sweet friday!

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