Ginger Sponge Pudding

Ingredients

  • Ginger Sponge

  • Orange Custard

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!

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Steps

1

Making the Sponge

Mix all the dry ingredients and then mix with the butter to a breadcrumb.

2

In a small bowl gently warm the treacle and syrup on MEDIUM MICROWAVE for 1 minute.

3

In a separate bowl warm the milk and sugar on MEDIUM MICROWAVE for 1 minute.

4

Pre heat the oven to CONVECTION 160°C

5

Mix the milk/sugar into the dry ingredients followed by the treacle/syrup and the egg. Mix well.

6

Grease the pudding tins and line the bottom with a circle of grease proof paper.

7

Divide the mixture evenly between the 4 tins. Place on the glass shelf.

8

Bake in the middle shelf position for 14 minutes, after 8 minutes add a 3 minute steam shot.

9

Leave in the tins for 1 minute then turn out.

10

Making the Orange Custard

Mix the egg yolks and a 1/4 of the milk.

11

Heat the remaining milk, cream and orange zest on HIGH MICROWAVE for 2 minutes and add to the eggs and mix.

12

Place back in the microwave and cook on SIMMER MICROWAVE for 1 minute. Stir well.

13

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.

Enjoy

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Ingredients

Adjust Servings:
Ginger Sponge
90g Self raising flour
1 tsp Ginger
1 tsp Bicarbonate of Soda
1/4 tsp Cinnamon
1/4 tsp Mixed Spice
45g Butter
52g Black Treacle
40g Golden Syrup
110ml Milk
45g Demerara Sugar
1 Egg
Orange Custard
140ml Cream
55g Egg yolk
50g Sugar
140g Milk
Zest Orange

Nutritional information

667
Calories
63g
Carbs
33g
Fat
11g
Protein
377mg
Sodium
11g
Sugar

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