Ginger pudding with kumquat and ginger compote

Name: Ginger pudding with kumquat and ginger compote
Prep time: 1 h 30 min
Cook time: 2 h 30 min
Total time: 4 h
Yield: Serves 6
Ingredients: 50 g (1¾ oz) preserved stem ginger, chopped (drained weight, reserving 120 ml/4 fl oz syrup); 3 eggs, beaten; 125 g (4 oz) preserved stem ginger (drained weight, reserving 1 tablespoon syrup); 30 g (1 oz) treacle; 2 tablespoons milk; 1 tablespoon golden syrup; 180 g (5¾ oz) self-raising flour; 120 g (4 oz) unsalted butter, at room temperature; 90 g (3 oz) soft light brown sugar; 500 g (1 lb) caster sugar; 1 teaspoon ground ginger; 675 g (1 lb 6 oz) ripe kumquats, quartered and seeded

Preparation info

Serves
6

Difficulty
Easy
Ready in
4 hr

Appears in

Puddings

By Le Cordon Bleu

Published 2000

About

This warming winter pudding is made with treacle, syrup and ginger and is a perfect match for the tart kumquat and ginger compote.

Ingredients

Ginger and Kumquat Compote

675 g (1 lb 6 oz) ripe kumquats, quartered and seeded

Dessert
Vegetarian
Winter

Method

To make the ginger and kumquat compote, place the kumquats, sugar and ginger in a bowl and stir to combine. Cover and stand overnight in a cool place to allow the sugar to dissolve and the juice to start running from the fruit.
Tip the fruit and sugary juices into a large pan and add the ginger syrup and 500