05 June 2014

The legend of the Ginger Ninja

I love ginger.  It smells great, apparently has some medicinal qualities, and it goes in both curries and desserts.  What a legend!  A few weeks ago I did a chocolate self-saucing pudding.  Well, this is its ginger ninja sister.  Suit up like a samurai and get cooking!  

Batter1 cup flour
2 tsp baking powder
1-2 tsp ground ginger
¼ cup Chelsea Soft Brown Sugar
¼ cup Chelsea White Sugar
50g butter
1 tbsp Chelsea Golden Syrup
½ cup milk

Sauce½ cup Chelsea Soft Brown Sugar
½ cup Chelsea White Sugar
1 tbsp Chelsea Golden Syrup
2 tsp ginger
2 cups boiling water

  1. Combine dry ingredients in a large bowl. Melt butter with golden syrup. Pour into dry ingredients with milk and mix.
  2. Place in greased oven-proof dish that is quite deep, such as a small lasagne dish, or into ramekins (as I did, but maybe don't fill them quite so much - I should have put some into another dish).
  3. Put sauce ingredients in a bowl (you can use the same one you used for the batter). As you add the boiling water, stir until ingredients are mostly dissolved, then pour over the batter mixture.
  4. Bake for 45 minutes at 180°C (or about 20 minutes for ramekins).
  5. Serve with vanilla ice-cream or whipped cream.

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