Stem Ginger Pudding With Orange Cap
Although you might think that turning this pudding out would not make any difference to its enjoyment, the glistening orange cap looks so appetizing and appealing that the taste buds are stimulated and the overall eating experience enhanced.
INGREDIENTS:
3 TBSP GOLDEN SYRUP,
WARMED
2 MEDIUM ORANGES
115 G/1 OZ UNSALTED BUTTER
85 G/3 OZ DEMERARA SUGAR
2 EGGS, BEATEN
175 G/6 OZ SELF-RAISING FLOUR
1 TBSP BICARBONATE OF SODA
11/2 TSP ROUND GINGER 6 PIECES PRESERVED STEM
GINGER IN SYRUP,
DRAINED AND CHOPPED
2 TBSP GINGER SYRUP
MILK (OPTIONAL)
TO SERVE:
CUSTA RD
DIRECTIONS:
Butter a 1.5 litre/21/2 pint pudding basin, add the syrup and tilt the basin to coat the sides. Cut each orange into 6 slices, put into a saucepan of cold water and boil for 3 minutes. Using a slotted spoon, transfer to absorbent kitchen paper to drain.
Arrange on the bottom and around the sides of the basin. Fill a large saucepan three-quarters full with boiling water, place over a high heat and return to the boil.
Beat the butter and sugar together well, then gradually beat in the eggs, adding a tablespoon or so of the flour towards the end. Using a large metal spoon, lightly fold in the flour, bicarbonate of soda, ground ginger and stem ginger, then acid the ginger syrup and sufficient milk to make a soft., dropping consistency, if necessary.
Spoon into the basin, taking care not to dislodge the orange slices. Cover the basin and steam for about. I 1/2-13/1 hours until the pudding feels springy to the touch.
Turn out onto a warmed plate and serve with Custard.
