Ingredients
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Ginger Sponge
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90g Self raising flour
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1 tsp Ginger
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1 tsp Bicarbonate of Soda
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1/4 tsp Cinnamon
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1/4 tsp Mixed Spice
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45g Butter
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52g Black Treacle
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40g Golden Syrup
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110ml Milk
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45g Demerara Sugar
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1 Egg
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Orange Custard
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140ml Cream
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55g Egg yolk
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50g Sugar
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140g Milk
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Zest Orange
Directions
Ginger Sponge Pudding
Looking to create a Michelin-Starred dessert? This moreish Ginger Sponge Pudding by celebrated chef Tom Kitchin is the perfect to round off any meal, or even just as a naughty treat!
This pudding is easy to make in your microwave oven, giving you even more reason to treat yourself to it!
Just follow the step-by-step recipe below and you’ll be digging into sweet heaven in no time!
Steps
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1
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Making the SpongeMix all the dry ingredients and then mix with the butter to a breadcrumb. |
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2
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In a small bowl gently warm the treacle and syrup on MEDIUM MICROWAVE for 1 minute. |
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3
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In a separate bowl warm the milk and sugar on MEDIUM MICROWAVE for 1 minute. |
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4
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Pre heat the oven to CONVECTION 160°C |
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5
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Mix the milk/sugar into the dry ingredients followed by the treacle/syrup and the egg. Mix well. |
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6
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Grease the pudding tins and line the bottom with a circle of grease proof paper. |
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7
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Divide the mixture evenly between the 4 tins. Place on the glass shelf. |
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8
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Bake in the middle shelf position for 14 minutes, after 8 minutes add a 3 minute steam shot. |
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9
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Leave in the tins for 1 minute then turn out. |
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10
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Making the Orange CustardMix the egg yolks and a 1/4 of the milk. |
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11
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Heat the remaining milk, cream and orange zest on HIGH MICROWAVE for 2 minutes and add to the eggs and mix. |
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12
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Place back in the microwave and cook on SIMMER MICROWAVE for 1 minute. Stir well. |
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13
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Continue to cook on SIMMER MICROWAVE for 10-15 minutes, stirring every 90 seconds until custard coats the back of the spoon. Serve with the warm sponge. |
