The pudding of all puddings! This is what autumn and winter days were made for: a delicious sweet moist sponge with a rich spicy authentic ginger flavour. My grandmother always had a cake baking in the oven or ready on the kitchen side so that visitors to her house could always have a warm drink and a slice of cake. I’d love to follow that tradition, but I tend to find that some shop-bought cakes taste better than the ones I bake myself. However, this unique recipe ensures a yummy tasting pudding that you’ll be proud to showcase – if you haven’t gobbled it all yourself!
Preparation: 20 minutes
Cooking: 30 minutes
100g butter, plus 1tsp for greasing
100g light muscovado sugar
2 large eggs, beaten
100g self-raising flour
Pinch of salt
1/2tsp ground ginger
2tbsp chopped stem ginger in syrup
2 Spanish persimon®, halved and leafy top removed
Squeeze of lemon juice
1tbsp demerara sugar
20g pecans, chopped
2tbsp golden syrup
1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease a 22cm ceramic baking dish (or similar) with a little butter.
2 Beat the butter and sugar together until light and creamy, then gradually beat in the eggs. Stir in the milk. Fold in the flour, salt, ground ginger and stem ginger.
3 Transfer to the baking dish and spread out evenly. Cut the persimon® into thin slices and arrange on top of the sponge mixture, fanning out the slices. Sprinkle lemon juice and demerara sugar on top of them.
4 Bake for 30-35 minutes, until golden brown. Serve immediately, sprinkled with pecans and drizzled with syrup.
Cook’s tip: Make the puddings in individual dishes, though reduce the cooking time to 20-25 minutes.
*This is a collaborative post.