STICKY CLEMENTINE & GINGER PUDDINGS
These sweet little puddings make terrific dinner party desserts, or you can make one big one for the family
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Juice one of the clementines and set aside. Peel the other two, reserving the peel. Slice the clementines into thick rounds. Using a teaspoon, scrape away the pith from the reserved peel, then finely chop the peel.
- Grease 6 individual pudding basins, drizzle 1 tbsp golden syrup into each, add a slice of clementine, then set aside.
- In a bowl, cream the butter and sugar together until pale, then add the eggs. Fold in the flour, almonds, ground ginger and chopped peel, then fold through the juice and chopped ginger. Divide the mixture between the basins, then cover each tightly with a greased hat or foil.
- Place the puddings in a roasting tray, half fill the tray with boiling water from the kettle, then cook in the oven for 30 mins until puffed up. The puddings can be made up to 2 days ahead and reheated in a steamer or in the microwave. Turn out onto plates and serve with cream or custard.
Nutrition Facts : Calories 563 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
STICKY DATE & GINGER PUDDING
The perfect pud - warming, comforting, rich, and easy. Serve with lots of custard.
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
- For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.
Nutrition Facts : Calories 480 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 62 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.15 milligram of sodium
STICKY ORANGE & MARSALA PUDDING
This syrupy twist on Christmas pud takes no time to prepare and can be steamed or made in the microwave.
Provided by Jane Hornby
Categories Dessert, Dinner, Lunch
Time 1h50m
Number Of Ingredients 15
Steps:
- Butter the inside of a 1.2-litre pudding basin. If you're steaming the pudding on the hob, boil the kettle and have a large saucepan with a lid and a heatproof saucer ready. Cut a sheet of foil and greaseproof paper, both about 30cm long, and butter the greaseproof.
- Spoon 3 tbsp syrup into the bottom of the basin. Lay 5 slices of clementine or satsuma in the bottom, overlapping like petals. In a bowl, beat the butter and sugar until creamy, then add eggs gradually, beating all the while, until light and fluffy. Add a spoonful of flour if the mix starts to split. Tip in the breadcrumbs and the rest of the flour, fold until combined, then add all remaining ingredients and fold again. Spoon mix on top of the fruit slices. Add remaining slices of clementine or satsuma against the side of the bowl as you go.
- To cook on the hob, cover with greaseproof and foil and steam for 1½ hrs (see Know-how, below). To microwave, losely cover with cling film, pierce once, then cook on Medium for 12 mins. To check it's done, poke a skewer into the pudding; it should come out clean.
- Make the syrup by heating the ingredients in a small pan. When the pudding is ready, turn out and serve drenched with syrup, or leave to cool and chill for up to 3 days. To reheat, re-cover with foil and greaseproof and steam for 30 mins, or cover with cling film and microwave on Medium for 5 mins until hot. Reheat sauce in the microwave or in a pan.
Nutrition Facts : Calories 491 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 56 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.86 milligram of sodium
GINGER TREACLE SPONGE
We know how you love hot treacle sponge and sticky ginger cake, so this gorgeous pud is sure to become a favourite
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 2h15m
Number Of Ingredients 14
Steps:
- Butter a 1 litre pudding basin. Mix the breadcrumbs, golden syrup and ginger syrup and place in the bottom of the basin.
- To prepare the steamer, put a small, upturned saucer or trivet into a large saucepan big enough to fit the pudding basin. Put the kettle on.
- In a large bowl, beat the butter and sugar until pale and creamy. Add the beaten eggs, vanilla and lemon zest, then sieve the flour and ginger into the mixture. Fold everything together with a big spoon or spatula. Fill the pudding basin with the sponge mixture.
- Cut out large sheets of greaseproof paper and foil, big enough to fit over the basin with a 2in overhang. Sit greaseproof on foil, fold a pleat into the middle, then butter the greaseproof. Put, butter-side down, over the pudding, and tie tightly under the rim with string. Sit the basin in the saucepan, add enough water from the kettle to come halfway up the basin sides, cover with a lid and simmer gently for 1 hr 45 mins.
- Meanwhile, candy your clementine slices by pouring 100ml water from the kettle over the sugar in a small frying pan. Heat until melted, then add the clementine slices and bubble until they are shiny and sticky with sugar. Lift out with tongs and set aside on baking parchment to dry.
- Check the pudding is cooked by inserting a metal skewer - there should be no raw mixture on the skewer, but you may find a little sticky syrup from the bottom.
- For the topping, put the syrups in a small pan and bubble to thicken for a few mins, then stir in the ginger chunks and a few clementine slices. Turn the pudding out onto a serving plate and spoon over some syrupy ginger topping. Serve with crème fraîche and custard.
Nutrition Facts : Calories 546 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 69 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
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- Butter 6 x 175ml plastic dariole moulds or pudding basins. Sprinkle the bottom of each with a little soft brown sugar, then put a clementine round in the bottom of each dariole mould or pudding basin.
- Mix together the flour and golden caster sugar with a small pinch of salt, the breadcrumbs, baking powder and suet. In a small bowl or jug, whisk the marmalade with the clementine juice, the spices, egg and golden syrup, then stir the wet mixture into the flour mixture. Add just enough of the milk to bring it together into a soft dropping consistency.
- Divide the mixture evenly among the moulds/basins, filling each one about two-thirds full. Cover each mould/basin with a circle of baking paper, then tie with string under the rim of the moulds, using a longer piece of string to make a handle.
- Put the puddings in a large pan and pour in boiling water until it reaches halfway up the sides of the moulds. Bring to the boil, then cover and steam for 1 hour 10 minutes to 1 hour 15 minutes.
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