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Jamaican ginger sponge pudding

Ingredients

  1. Step 1 150g frozen unsalted butter , plus extra at room temperature for the basin
  2. Step 2 120g self-raising flour
  3. Step 3 1 tsp baking powder
  4. Step 4 ½ tsp bicarbonate of soda
  5. Step 5 120g fresh breadcrumbs
  6. Step 6 1½ tsp ground ginger
  7. Step 7 ½ tsp ground allspice
  8. Step 8 1 tsp ground cinnamon
  9. Step 9 150g stem ginger in syrup, finely chopped, syrup reserved for the sauce
  10. Step 10 2 large eggs , lightly beaten
  11. Step 11 100g light brown soft sugar
  12. Step 12 250g black treacle
  13. Step 13 100ml milk
  14. Step 14 extra-thick double cream or vanilla ice cream, to serve
  15. Step 15 120ml syrup from a 350g jar stem ginger
  16. Step 16 70ml spiced rum
  17. Step 17 30g salted butter
  18. Step 18 4 tbsp double cream
Jamaican ginger sponge pudding
Calories: 618 Carbohydrate: 77 g Protein: 6 g Fat: 29 g
Cook time: 205 minutes Prep time: 25 minutes Total time: 230 minutes Servings: 8

TAGS

Afternoon tea Dessert Baking Christma Dessert Esther Clark Family friendly ginger Pudding Sponge Afternoon tea Dessert Baking Christma Dessert Esther Clark Family friendly ginger Pudding Sponge Afternoon tea Dessert Baking Christma Dessert Esther Clark Family friendly ginger Pudding Sponge

Directions

  1. Step 1 Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base.
  2. Step 2 Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger, allspice, cinnamon and ½ tsp fine salt and stir everything together. Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed. Mix in the stem ginger, eggs, treacle, sugar and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cook's string. Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it doesn't boil dry.
  3. Step 3 Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the rum sauce and serve with thick cream or vanilla ice cream, if you like.