Ginger Pudding with molten chocolate and caramel
This recipe is inspired by Mark Jenson of Red Lantern in Sydney. Use a really dark chocolate, 60-70% to cut the sweetness. Don't leave out the glace ginger bits they provide great texture and flavour.This pudding can be reheated very successfully
Prep Time20 mins
Total Time20 mins
- 100 gm butter softened
- 80 gm brown sugar
- 50 gm honey
- 2 Tablespoons candied ginger
- 2 whole eggs
- 150 gm plain flour
- 100 gm chocolate
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1/4 teaspoon salt
- 125 ml milk
Caramel ginger sauce
- 100 gm caster sugar
- 2 Tablespoons ginger grated
- 20 ml lemon Juice 1 tablespoon
- 125 ml orange juice
- 1 pinch salt
- 125 ml cream
- 200 ml cream whipped for serving
Makes 4-6 puddings depending on he size of your moulds. Mine are around 200 ml. Grease and line with 1 circle of paper on the base so the puddings turn out without sticking. You will also need a large baking dish to sit the puddings in on the stove top
Beat the butter sugar with the honey and zest until light and aerated, Add the eggs one at a time, mixing well
Add the dry ingredients, and the milk and the candied ginger last.
Put 2 large tablespoons into each mould. Cut the chocolate into squares on put 4 squares together onto the batter in the middle and cover with a small spoon of the batter.
Continue until all of the moulds are full.
Put a deep baking tray onto the stove top and 1/4 fill with water. Start to heat the water while you are covering the puddings.
Cover each pudding with foil and seal well. Put each into the warmed water. The water should come 1/2 way up the sides of the pudding dishes.
Cover the tray well with foil and turn to low so that the puddings simmer but do not boil (water may get into them).
Simmer for 20-25 minutes before opening one and pressing to test. The pudding should be firm to touch.
For the sauce
Put the sugar in a pot with the lemon juice on a medium heat. Don't stir just keep swirling until all of the sugar is starting to dissolve. Keep watching and cook the sugar till dark golden.
Carefully add the ginger, orange juice and cream and a pinch of salt and boil for a couple of minutes stirring to collect any caramel stuck to the bottom of the pot. Strain out the ginger while the sauce is hot
Serve the puddings warm from the oven with vanilla ice cream or whipped cream.
They can be chilled and reheated when needed