This pudding is SO delicious – perfect for chilly days!
Preparation: 20 minutes
Cooking: 30 minutes
Serves: 6
Ingredients
- 100g butter, plus 1tsp for greasing
- 100g light muscovado sugar
- 2 large eggs, beaten
- 1tbsp milk or a non-dairy alternative
- 100g self-raising flour
- Pinch of salt
- 1/2tsp ground ginger
- 2tbsp chopped stem ginger in syrup
- 2 PersiMon®, halved and leafy top removed
- Squeeze of lemon juice
- 1tbsp demerara sugar
- 20g pecans, chopped
- 2tbsp golden syrup
Method
- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 22cm ceramic baking dish (or similar) with a little butter.
- Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Stir in the milk. Fold in the flour, salt, ground ginger and stem ginger.
- Transfer to the baking dish and spread out evenly. Cut the PersiMons® into thin slices and arrange on top of the sponge mixture, fanning out the slices. Sprinkle lemon juice and demerara sugar on top of them.
- Bake for 30-35 minutes, until golden brown. Serve immediately, sprinkled with pecans and drizzled with syrup.
Cook’s tip: Make the puddings in individual dishes, though reduce the cooking time to 20-25 minutes.
|
Per 100g (recipe) |
Per serving
99g |
RI (%) per 100g (recipe) |
RI (%) per serving |
Energy KJ |
1414 |
1399 |
17% |
17% |
Calories Kcal |
338 |
335 |
17% |
17% |
Fat |
18g |
18g |
26% |
26% |
Of which saturates |
9.6g |
9.5g |
48% |
48% |
Carbohydrate |
38g |
37g |
15% |
14% |
Of which Sugars |
25g |
25g |
28% |
28% |
Fibre |
1.4g |
1.4g |
6% |
6% |
Protein |
4.9g |
4.8g |
10% |
10% |
Salt |
0.7g |
0.7g |
12% |
12% |