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Baked Ginger Pudding with Rum Sauce




Source of Recipe


Sainbury's


List of Ingredients




For the pudding
125g butter
125g caster sugar
2 mediumsize eggs
125g stem ginger, chopped
175g self-raising flour
2 x 15ml spoons milk

To serve
1 medium size egg
1 medium size egg yolk
25g caster sugar
2 x 15ml spoons rum



Recipe



Preheat the oven to 190°C, 375°F, Gas Mark 5.

To make the puddings: Cream the butter and sugar, then beat in the eggs one at a time. Stir in the chopped ginger.

Fold in the flour, then add the milk. Spoon into a greased foil pudding basin. Bake in the oven for about 35 minutes until risen and golden. Cool.

To freeze: Cover, place in a polythene bag, seal, label and freeze.

To serve: Uncover and place in a preheated oven, 190°C, 375°F, Gas Mark 5 for 45 minutes.

Meanwhile, prepare the rum sauce. Put the egg, egg yolk, sugar and rum in a basin over a pan of hot water and whisk until the sauce is thick and frothy.

Turn the pudding onto a serving dish and pour over the sauce.