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.
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
- Preheat the oven to 180°C (160°C fan).
- Sift the flour, ground ginger, and bicarbonate of soda into a large bowl.
- In a separate bowl, cream the butter and sugar together, then beat in the golden syrup and eggs.
- Fold in the flour mixture, then stir in the milk and chopped stem ginger.
- Pour the mixture into a greased baking dish and bake for 30-35 minutes until risen and golden.
- 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.
- 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