Ginger & Orange Pudding

This is based on my Stem Ginger Pudding recipe, and it’s great! Perfect for winter or Christmas entertaining.  As ever, Serve with Creme Anglaise

Cooking Time – approx ## minutes

Serves 4


  • 100g Butter
  • 100g Castor Sugar
  • 2 Eggs
  • 100g Self Raising Flour
  • 1 Orange, zest only
  • 4 cubes (about 60g drained weight) Stem Ginger, chopped
  • 2 tbsp Syrup from the Stem Ginger
  • 4 tbsp Golden Syrup
  • 2-3 large pieces of very good quality Candied Orange Peel , chopped
  • 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 orange zest, candied peel and chopped ginger
  • Grease the inside of each ramekin with a little butter before adding a tablespoon of golden syrup and half a tablespoon of ginger syrup to each.
  • 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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s