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Ginger pudding

Ginger pudding recipe

ginger pudding




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    • Ginger syrup
    • 500 ml water
    • 10 ml Clover Mooi River Butter
    • 250 ml (200 g) sugar
    • 15 ml ginger preserve, chopped, and 30 ml syrup from preserve
    • 5 ml vanilla essence
    • Pudding
    • 250 ml (140 g) cake flour
    • 2 ml salt
    • 5 ml ground ginger
    • 10 ml Clover Mooi River Butter
    • 65 ml (50 g) sugar
    • 1 egg
    • 7 ml bicarbonate of soda
    • 125 ml Clover Full Cream Fresh Milk
    • 25 ml smooth apricot jam
    • 250 ml pitted dates, chopped
    • To serve
    • Clover Classic Custard Vanilla

    Preheat oven to 180°C.

    For syrup: Heat all the ingredients except vanilla essence in a heavy-based saucepan.

    Bring to the boil, remove from heat.

    Mix in the vanilla and pour into a greased ovenproof dish.

    For pudding:

    Sift the flour, salt and ginger together and set aside.

    Cream the butter and sugar until light in colour.

    Add the egg and mix through.

    Dissolve the bicarbonate of soda in the milk and pour over the apricot jam and dates.

    Add mixture to the butter and egg mixture and mix through.

    Gradually add the dry ingredients to the butter mixture and lightly mix through.

    Spoon batter over syrup in ovenproof dish and bake for 30 - 35 minutes or until a skewer comes out clean when inserted.

    Serve warm with custard.