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11/03/2010

Sticky Ginger Pudding with Brandy Sauce


Ingredients £2.98

3oz (75g) Self Raising Flour
1 tsp(5 ml) baking powder
½ tsp(2.5 ml) Ground cinnamon
1 large egg
40g butter softened
2oz (50g) soft dark brown sugar
1 tblsp (15ml) Golden syrup
4 pieces preserved ginger in syrup finely chopped
Thumb sized fresh ginger peeled and grated
1 cooking apple grated

sauce
2oz(50g) soft light brown sugar
2oz(50g) butter
4floz(110ml) brandy
1 piece preserved ginger in syrup finely chopped


Method
1 Preheat the oven to 180°C Sift the flour, baking powder and cinnamon into a bowl.

2 In a separate bowl whisk the egg and butter and then add the sugar and black treacle and whisk until combined. Mix in the preserved and fresh gingers and the apple.

3 Finely fold in the flour mixture and pour into a well greased a 1.5pt oven suitable dish I use my trusty 6” cake tin. Cook for 35-40 minutes.

4 While the pudding is in the oven to make the sauce, melt the butter and sugar together and then whisk in the brandy and the preserved ginger.

5 Once the pudding is cooked turn out onto shallow oven proof dish pour on the brandy sauce and return to the oven for 5-10 minutes to allow the sauce to become sticky.

6 Serve with pouring cream or ice cream (Cheats Brandy Icecream is very god with it).