Description
Spiced ginger pudding with a gooey chocolate center and rich caramel sauce. Perfect for a cozy night in!
Ingredients
Units
Scale
- 4 oz (100 gm) softened butter
- 2 teaspoons orange zest
- 3 oz (80 gm) brown sugar
- 2 oz (50 gm) honey
- 2 Tablespoons candied ginger
- 2 eggs
- 1 cups (150 gm) plain flour
- 3 oz (100 gm) chocolate
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1/4 teaspoon salt
- 1/2 cups (125 ml) milk
- 1/2 cups (120 ml) sugar
- 2 Tablespoons grated ginger
- 1 tablespoon lemon juice
- 1/2 cups (120 ml) orange juice
- pinch of salt
- 1/2 cups (120 ml) cream
- extra cream or ice cream
Instructions
- Beat the butter, sugar, honey, and zest until light, then add the eggs and mix well.
- Add the dry ingredients, milk, and candied ginger.
- Put 2 large tablespoons of batter into each mold. Cut the chocolate into squares, place 4 squares on top of the batter in the middle of each mold, and cover with a small spoon of batter. Repeat until all molds are full.
- Put a deep baking tray on the stove top and fill it ¼ with water. Start heating the water while covering the puddings.
- Cover each pudding with foil and seal well. Place each pudding into the warmed water; the water should come halfway up the sides of the pudding dishes.
- Cover the tray well with foil and reduce heat to low so the puddings simmer but do not boil. Simmer for 20-25 minutes before opening one and pressing to test. The pudding should be firm to the touch.
For the sauce
- Put the sugar and lemon juice in a pot over medium heat. Do not stir; swirl until the sugar starts to dissolve. Continue cooking the sugar until it is dark golden.
- Carefully add the ginger, orange juice, cream, and a pinch of salt. Boil for a couple of minutes, stirring to collect any caramel stuck to the bottom of the pot. Strain out the ginger while the sauce is hot.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- To prevent the chocolate from sinking to the bottom, ensure the batter is evenly distributed around the chocolate pieces.
- Leftover puddings can be stored in the refrigerator for up to 3 days and reheated gently in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 ramekin
- Calories: 450
- Sugar: 40
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 100