Stem ginger sponge pudding

Preparation time: 20 minutes
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.



Never miss a copy!

Big savings when you take out a subscription.

YOUR FAVOURITE NEEDS YOU! We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2022. Click here to vote bit.ly/lincstasteawardsWe are asking you, customers and connoisseurs of the best eateries, hospitality venues, producers, pubs and venues, to send in your nominations for businesses across the county, between May and August, in the following categories:• Best Restaurant of the Year• Best Dining Pub of the Year• Best Tea or Coffee Shop of the Year• Best Farm or Local Shop of the Year• Best Food to your Door• Best Bakes or Sweet Treat of the Year• Best Drinks Product of the Year• Best Producer of the Year• Best Hotel of the Year• Best Wedding Venue of the Year• Best Bed and Breakfast of the Year• Best Self Catering Establishment of the Year• Best Newcomer of the Year• Business.VisitLincolnshire Green and Sustainable AwardClosing date for nominations 26th August 2022. ... See MoreSee Less

2 days ago  ·