Stem ginger sponge pudding
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients:
Featured in:
January 2014
Cooking time: 40 minutes
Ingredients:
4 Williams pears
1 large raw beetroot
1 cinnamon stick
4 star anise
10 whole cloves
Pinch of ground nutmeg
250g granulated sugar
1 litre water
75g self-rising flour
75g butter at room temperature
75g Caster sugar
1 whole egg
¼ teaspoon of vanilla essence
75g stem ginger in syrup
Featured in:
January 2014
METHOD
Peel and slice the beetroot, place it in a deep pan with all the rest of the ingredients and the peeled whole pears and cook on medium heat for 20-25 minutes.
Cream the butter, sugar and vanilla to a paste, add the egg and fold in the sieved flour.
Butter and flour 4 oven proof ramekins.
Divide the mixture and bake at 180C for 14-15 minutes.
To serve unmould the puddings and top with chopped stem ginger and syrup.
Archives
Never miss a copy!
Big savings when you take out a subscription.
May ISSUE OUT NOW!![]()
Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!![]()
Packed full of features including:![]()
• On the ball - Ollie Chessum![]()
• Tales from the tower - Megan Clawson![]()
• Concert for a cause - St Peter and St Paul, Old Bolingbroke![]()
• Life visits: Louth, Woodhall Spa and Boston![]()
• Education supplement - The best options for your child![]()
• West Lindsey Churches Festival - Special weekend events![]()
• Lincolnshire Aviation - Heritage Centre Step back in time![]()
And lots more.![]()
Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2024-digital-copy-copy/
