Coffee and Ginger Pudding Recipe

Today we have another classic pudding recipe from Britain. This time it's for a baked rather than a steamed pudding, with a coffee and ginger sponge baked on top of a ginger syrup base that's then inverted over the pudding when it's time to serve.

Coffee and Ginger Pudding

Serves: 4

Ingredients:

25g (1 oz) preserved stem ginger, chopped
5 tbsp ginger syrup
2 tbsp mild-flavoured ground coffee
3 eggs, separated
65g (2 1/2 oz) fresh white breadcrumbs
25g (1 oz) ground almonds
2 tbsp light muscovado sugar
115g (1/4 lb) caster sugar
25g (1 oz) plain flour
1 tsp ground ginger

Method:

Heat the ginger syrup in a small pan until almost boiling. Add the coffee to a heat-proof bowl and pour over the ginger syrup. Stir thoroughly to combine then set aside to cool for 4 minutes.

Pour the resultant mixture through a fine-meshed sieve into a 750ml (3 cup) oven-proof bowl that's been greased and lined. Chop the preserved stem ginger and scatter over the syrup.

Cream together half the sugar with the egg yolks until pale and fluffy. Sift together the flour and ground ginger then fold into the egg yolk mixture along with the breadcrumbs and ground almonds.

Add the egg whites to a clean and dry bowl. Whisk the egg whites until stiff, then gradually whisk in the remaining caster sugar. Fold into the egg yolk mixture, in two batches, using a metal spoon.

Spoon the resultant mixture on top of the ginger syrup in your bowl. Smooth the top then cover with a piece of pleated, greased, baking parchment. Secure this in place with string.

Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 40 minutes, or until the sponge is firm to the touch.

Turn out onto a plate and serve immediately.

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