Stem Ginger Pudding

Yet again, another plunge into the dangerous world of puddings. I don’t do this very often because they’re just soo bad for me, but Christmas is approaching and I need another alternative to Xmas pudding – I’ll definately be using this one!
Serve with Creme Anglaise

Cooking Time – approx ## minutes

Serves 4


  • 100g Butter
  • 100g Castor Sugar
  • 2 Eggs
  • 100g Self Raising Flour
  • 1 Lemon, Zest only
  • 4 cuges (about 60g drained weight) Stem Ginger, finely chopped
  • 2 tbsp Syrup from the Stem Ginger
  • 4 tbsp Golden Syrup
  • Thin slices of Stem Ginger (about 20-30g or 2 cubes)
  • 4 small ramekins to serve


  • Pre-heat an oven to 180oC
  • Cream the butter and sugar in a bowl before beating in the eggs
  • Gently stir in the flour, then the lemon zest and chopped ginger
  • Grease the inside of each ramekin with a little butter before adding a ablespoon of golden syrup and half a tablespoon of ginger syrup to each.
  • In the bottom of each ramekin arrange a layer of the thinly sliced stem ginger
  • Divide the sponge mixture between the ramekins and cover each with a piece of foil to prevent burning
  • Place ramekins onto tray and bake in the oven for 25-30 minutes
  • Remove from the oven and run a knife around the inside of each ramekin. Turn out into a warm bowl and serve with cream/ice cream/Creme Angalise

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