Ginger Pudding
By Arthur Potts Dawson
Published on 20 April 2022
Served with a dollop of clotted cream, this ginger pudding is the perfect end to any meal - exclusive recipe for Ocado by Arthur Potts Dawson.Time and servings
50 minsTotal time
1Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 225 g of self raising flour, plus extra to line the ramekin
- 150 ml of fresh milk
- 225 g of unsalted butter, plus extra to grease the ramekin
- 225 g of dark brown sugar
- 225 g of runny honey
- 2 large eggs
- 40 g of dried ginger
- 25 g of fresh root ginger
- 1 clotted cream, to serve
- 1 sprig of garden mint, optional, to serve
Method
Step 1
Put the butter, sugar, honey, dried and freshly grated ginger into a large pan and put on a gentle heat to melt all the ingredients; be careful not to boil them.Step 2
In the meantime, put the flour in a large mixing bowl and with a wooden spoon make a well shape in the centre of flour. Now crack the eggs into a bowl and mix them with a fork to break up the yolks and when they are smooth pour into the centre of the flour well. Next prepare the ramekins by rubbing the inside with butter then pour in a tablespoon of flour and turn the ramekin around to leave a coating inside the dish. Pour away the excess flour.Step 3
When the melting mixture looks liquefied give it a good stir to remove any lumps and pour it into the centre of the flour and eggs. Starting from the middle work the ingredients together pulling the flour into the centre of the bowl to get a smooth blend. When the mixture begins to get hard to work pour in half of the fresh milk and continue stirring. When that liquid has been absorbed pour in the remaining milk and continue to stir until you have a smooth, lump free mix.Step 4
Pour the mixture into the ramekin making sure you leave a little room at the top of the dish – about 1 cm. Also wipe off any spillages around the top of the tins as this may stop the pudding from rising properly. They are then ready to put into the oven (200 C) where they will need to cook for about 35 minutes.Step 5
Once they have risen and browned take a knife and work it around the edges of the tin to release the puddings and serve with a good dollop of clotted cream.