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Sticky Gingerbread Puddings with Ginger Wine & Brandy Sauce Serves 8 4oz (110g) preserved ginger in syrup (8pieces approx) 6oz (175g) self raising flour 1/3 teaspoon ground cinnamon 1/3 teaspoon ground cloves ¼ teaspoon ground ginger ½ level teaspoon baking powder ¾ level teaspoon bicarbonate of soda 2 large eggs 3oz (75g) soft butter 4oz (110g) muscavado sugar 1 tablespoon black treacle 1 heaped teaspoon freshly grated ginger 6oz (175g) bramley apple, peeled, cored & chopped small 6 floz (175ml) warm water For the Ginger Wine & Brandy Sauce 6oz (175g) soft dark brown sugar 4oz (110g) unsalted butter 4 tablespoons ginger wine 2 tablespoons brandy 2 pieces preserved ginger, chopped small Method 8x 6 floz (175ml) pudding basins, well buttered Preheat oven gas 4, 350˚F (180˚C) Finely chop the preserved ginger Sift flour, spices, baking powder and bicarbonate of soda into mixing bowl Add eggs, butter & sugar & treacle & grated ginger Then using an electric hand whisk, whisk everything together gradually, adding the water until you have a smooth mixture Then fold in chopped apple & preserved ginger Divide mixture between buttered pudding basins, place on a baking sheet & bake for 35 minutes approx or until they feel firm & springy to touch Remove from the oven, leave to stand for 5 minutes approx then run a small palette knife around the edge of the tins and turn them out. If you are not serving them straight away you can allow them to cool completely and wrap them in cling film until you need them. To make the sauce, gently melt together the sugar and butter until the sugar has completely dissolved, then whisk in the ginger wine & brandy. Add the chopped ginger and the sauce is ready to serve. To serve puddings: heat in microwave, pour over hot sauce & serve with chilled pouring cream Note – Puddings can be placed under hot grill after sauce has been poured over to allow to become slightly crunchy.
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