Baked sticky pudding
Most baked puddings are very sweet. The combination of buttermilk and ginger makes this an interesting variation on a well-loved favourite.
Ready in1 hour
Serving sizeServes 8
- 1 cup (250 ml) cake flour
- ½ cup (125 ml) sugar
- ½ tsp (2,5 ml) ground ginger
- 3 tbsp (45 ml) sunflower oil
- 2 eggs, beaten
- ½ cup (125 ml) low-fat milk
- ½ cup (125 ml) buttermilk
- 1 tsp (5 ml) bicarbonate of soda
- 2 tbsp (30 ml) apricot jam
- 1 tbsp (15 ml) white grape vinegar
- ½ cup (125 ml) water
- ½ cup (125 ml) apple juice
- ¼ cup (60 ml) sugar
- ½ tsp (2,5 ml) vanilla essence
- Pudding: Preheat oven to 180 °C. Combine the flour, sugar and ginger in a large mixing bowl.
- Mix oil, eggs, milk and buttermilk and stir in the bicarb until dissolved.
- Mix in the jam and vinegar. Gradually stir liquid into the flour mixture until a smooth batter forms, with no lumps.
- Pour the batter into an oven dish and bake for 35 minutes or until golden brown.
- Syrup: Meanwhile, place all the syrup ingredients in a small pot. Bring to the boil and simmer for 10-15 minutes or until syrupy.
- Prick the warm pudding with a fork and pour the warm syrup over. Allow the pudding to absorb the syrup. The pudding will sink quite a bit as it absorbs the syrup. Serve warm with fresh fruit of your choice like pears or bananas.
- Soak ¼ cup chopped dates in hot water. Add with the vinegar to the batter.
- Chocolate pudding: Substitute 2 tbsp of the flour with cocoa.
This recipe is from Cooking from the heart, 1st edition
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