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Apple and Ginger Puddings
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Apple and Ginger Puddings
- Preparation time: 20 minutes
- Cooking time: 30 minutes to 35 minutes
-
Total time:
50 minutes
to 55 minutes
Serves: 6
Ingredients
- 150g butter, softened, plus extra for greasing
- 175g unrefined dark brown soft sugar
- 3 Columbian Blacktail eggs, beaten
- 150g self-raising flour
- 3 pieces Waitrose Chinese Stem Ginger In Syrup
- 2 small Cox or Royal Gala apples
Method
- Preheat the oven to 180°C, gas mark 4. Butter 6 x 200ml pudding basins and line the base of each with a disc of parchment. Cut 6 squares of foil, about 15 x 15cm in size, butter one side of each square and set aside.
- In a large mixing bowl, beat 150g of the sugar with the butter using an electric mixer, until very pale and fluffy. Gradually add the eggs, then the flour. Strain the ginger, saving about 3 tbsp of the syrup, and finely chop. Peel, core and dice one of the apples. Mix it into the cake mixture with the ginger.
- Cut the top and bottom from the remaining apple. Cut the apple into 6 horizontal slices. Sprinkle the reserved sugar onto a plate and dip the apple slices in it to coat thickly. Press a slice into the base of each basin.
- Divide the cake mixture between the 6 basins and level each surface. Cover tightly with the prepared foil squares. Bake in the oven for 30-35 minutes or until risen and spongy to the touch. Leave to rest for 2-3 minutes. Use a sharp knife to loosen the edge of each sponge and turn out. Drizzle with the reserved ginger syrup and serve with dollops of crème fraîche.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1845.144kJ 441.0kcal |
|---|---|
| Fat | 24.2g |
| Saturated Fat | 14.0g |
| Sugars | 34.4g |
| Salt | 0.7g |
This recipe was first published in September 2008.
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