This is a real favourite in our house. I think it's the syrup that makes it a real treat! The kids especially love this pudding. Just as well, it's so simple and easy to make.
Ingredients
Sponge
- 175 g unsalted butter, softened
- 2 large eggs, beaten
- 170 g Carnation Condensed Milk
- 225 g self-raising flour
- 0.5 tsp baking powder
- 85 g stem ginger, finely chopped
Sticky orange syrup
- 115 g icing sugar
- 200 ml water
- 1 piece fresh stem ginger, roughly chopped
- 2 tbsp stem ginger
- 2 tbsp orange jelly marmalade, no peel
- pared and chopped zest and juice of an orange
- créme fraîche or custard to serve
Instructions
- Preheat oven to 350F / Gas Mark 4.
- Place all the sponge pudding ingredients, EXCEPT the stem ginger, in a bowl and whisk till smooth and pale.
- Fold in the chopped stem ginger and pour the mixture into a 2½ pint ovenproof pudding bowl, then place the bowl in a roasting tray and fill with boiling water until ⅔ up the side of the pudding bowl.
- Bake for 45 minutes or until firm.
To make the sauce
- Place all the ingredients, EXCEPT the orange zest, in a pan and boil for 5-10 minutes or until the mixture is slightly thickened. Remove from heat and stir in orange zest.
- Remove pudding from the oven, and serve hot with the orange syrup poured over, and a spoon of créme fraîche or custard.
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Nutrition Facts
Stem Ginger Sponge and Sticky Orange Syrup
Amount per Serving
Calories
449
% Daily Value*
Fat
23
g
35
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
95
mg
32
%
Sodium
92
mg
4
%
Potassium
195
mg
6
%
Carbohydrates
53
g
18
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
7
g
14
%
Vitamin A
663
IU
13
%
Vitamin C
2
mg
2
%
Calcium
95
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
