It’s cold and rainy outside and we are eagerly awaiting the first snowfall off the winter. Paging through my Mom’s little book where she wrote her recipes in, and I came across this Ginger Pudding that she use to bake for us, on cold days back home. Not only is the smell warming and inviting but now it feels like she is back in the kitchen with me…baking up a storm, chatting and having a good old giggle. Oh, I do miss her today………..
Serves: 6-8 portions
1 extra big Egg
500ml All Purpose Flour
10ml Baking Soda
15ml ground Ginger
30ml smooth Apricot Jam
Ingredients for the Syrup:
5ml Vanilla Essence
- Pre-heat oven to 180˚C.
- Melt the butter, take off the heat and add the egg, milk and sugar. Mix well.
- Sieve the flour, baking soda and ginger together.
- Add the flour mix and the apricot jam to the butter mix.
- Mix all of this very well and pour into a big, deep oven dish.
- Bake for 20 minutes on 180˚C then turn oven down to 160˚C and bake for a further 20 minutes.
- Turn the oven off but leave the pudding in for a further 5 minutes and then take it out.
Method for the Syrup:
- Melt all the ingredients together, do not letthe mixture boil.
- Keep on the heat just until the butter has melted and the sugar has melted.
- Pour over the pudding, as soon as you take that out of the oven.
Tip: I use a wooden skewer to poke holes into the pudding before I pour the syrup over.
This will help with the adsorption all over.
It’s gorgeous just as is….but hey, a little bit of cream drizzled over each serving will not hurt 😉