Jamaican Ginger Sponge Pudding Recipes

JAMAICAN GINGER SPONGE PUDDING

Jamaican ginger sponge pudding image

Enjoy this decadent, sticky ginger sponge as an alternative to Christmas pudding. Top with a luscious rum caramel and serve with a dollop of cream to make it extra special

Provided by Esther Clark

Time 3h25m

Number Of Ingredients 18

Ingredients

150g frozen unsalted butter , plus extra at room temperature for the basin
120g self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
120g fresh breadcrumbs
1½ tsp ground ginger
½ tsp ground allspice
1 tsp ground cinnamon
150g stem ginger in syrup, finely chopped, syrup reserved for the sauce
2 large eggs , lightly beaten
100g light brown soft sugar
250g black treacle
100ml milk
extra-thick double cream or vanilla ice cream, to serve
120ml syrup from a 350g jar stem ginger
70ml spiced rum
30g salted butter
4 tbsp double cream

Steps:

Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base.
Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger, allspice, cinnamon and ½ tsp fine salt and stir everything together. Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed. Mix in the stem ginger, eggs, treacle, sugar and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cook's string. Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it doesn't boil dry.
Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the rum sauce and serve with thick cream or vanilla ice cream, if you like.

Nutrition Facts : Calories 618 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium

GINGER MALVA PUDDING

Ginger Malva Pudding image

This is a unique take on the traditional South African malva pudding. Serve hot with ice cream or whipped cream, or cold with hot homemade custard.

Provided by Ruby

Categories World Cuisine Recipes African

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup white sugar
1 egg
1 tablespoon butter
1 tablespoon apricot jam
1 tablespoon white vinegar
2 teaspoons ground ginger
1 teaspoon baking soda
1 cup milk
1 cup all-purpose flour
1 cup milk
½ cup butter
½ cup white sugar
¼ cup water

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9-inch cake pan.
Combine 1 cup sugar, egg, and 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Beat in apricot jam, vinegar, ginger, and baking soda. Add 1 cup milk and flour; beat until batter is smooth.
Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Combine 1 cup milk, 1/2 cup butter, 1/2 cup sugar, and water in a saucepan over medium heat 5 minutes before pudding is done baking. Bring to a boil and stir until smooth. Pour hot sauce over pudding and let it sink into the pudding.

Nutrition Facts : Calories 363.5 calories, Carbohydrate 54.3 g, Cholesterol 62.4 mg, Fat 15 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 9.2 g, Sodium 284.7 mg, Sugar 41.5 g

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