Ginger Pudding with Toffee Sauce

Name: Ginger Pudding with Toffee Sauce
Yield: Serves 6–8
Cuisine: Asia
Ingredients: 275 g (9½ oz) self-raising flour; 125 ml (4 fl oz) double cream; finely grated zest of 1 lime; 85 g (3 oz) butter, melted; 100 g (3½ oz) butter; 3 eggs, separated; 300 ml (10 fl oz) warm milk; 150 g (5½ oz) caster sugar; double cream, to serve; 125 g (4½ oz) stem ginger, puréed in 1 tbsp of the syrup; 2 tsp ground cinnamon; 1 tbsp ground ginger; 2 tsp baking powder; 125 g (4½ oz) demerara sugar

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This version of a traditional steamed sponge pudding has become yet another Gate classic that we dare not take off the menu.

Ingredients

3 eggs, separated
85 g (3 oz) butter, melted
finely grated ze

Asia
Dessert
Mediterranean
Vegetarian

Method

Preheat the oven to 190°C/375°F/gas mark 5. In a blender or food processor, cream together the egg yolks, butter and lime zest with the sugar until pale and light. Add the ginger purée and mix in well.
Sift together the spices, baking powder and flour. Wi