St. Mawes Sticky Ginger Pudding

Indulge in the rich and comforting flavors of Cornish cuisine with this delightful St. Mawes Sticky Ginger Pudding. This traditional dessert is a perfect way to end a hearty meal, especially during the cooler months.

St. Mawes Sticky Ginger Pudding

Ingredients

  • 225g self-raising flour
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 100g unsalted butter, softened
  • 100g dark muscovado sugar
  • 2 tbsp golden syrup
  • 2 large eggs, beaten
  • 150ml whole milk
  • 100g stem ginger, finely chopped
  • For the sauce:
  • 100g unsalted butter
  • 100g dark muscovado sugar
  • 4 tbsp golden syrup
  • 150ml double cream

Instructions

  1. Preheat the oven to 180°C (160°C fan).
  2. Sift the flour, ground ginger, and bicarbonate of soda into a large bowl.
  3. In a separate bowl, cream the butter and sugar together, then beat in the golden syrup and eggs.
  4. Fold in the flour mixture, then stir in the milk and chopped stem ginger.
  5. Pour the mixture into a greased baking dish and bake for 30-35 minutes until risen and golden.
  6. While the pudding is baking, make the sauce by melting the butter, sugar, and golden syrup in a saucepan. Stir in the cream and let it bubble for 2 minutes.
  7. Once the pudding is ready, poke holes in it with a skewer and pour over half the sauce. Serve the rest of the sauce on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
3g
Fat
12g

Supplies

Baking dish Saucepan Skewer

Tools

Oven Mixing bowls Whisk

Serving suggestions

Serve the St. Mawes Sticky Ginger Pudding warm with a dollop of clotted cream or a scoop of vanilla ice cream.

Tips & tricks

For an extra indulgent touch, sprinkle some crystallized ginger on top before serving.

Cost

$15