Saturday, September 6, 2014

Warm Ginger Pudding in Earl Grey Cream Sauce

We love the steamed ginger pudding at PS Cafe. Warm, soft and full of ginger spicy flavour, the pudding and the sweet cream sauce is a perfect match for a afternoon tea or a sweet ending for your dinner.

There is no reason why you cannot make this at home. I had served this as a dessert several times at home. Trust me, your guests will be wowed.

Warm Ginger Pudding in Earl Grey Cream Sauce


150g unsalted butter, room temperature
2tbsp finely grated fresh ginger (2tbsp)
70g brown sugar
1 egg
1 tbsp golden syrup
150g self raising flour, sifted
80ml milk

Earl grey cream sauce
250ml heavy cream
100gm sugar
3 tsp earl grey leaves (soak in the cream for at least 4 hours)


Preheat oven to 180 deg.  Brush four 250ml capacity muffin pans (or any mould) with melted butter. 

Beat the butter, sugar and ginger in a bowl till pale and creamy. 

Add egg and golden syrup.  Beat until combined.

Fold in the flour and milk, in batches, until combined.  Divide among the prepared pans.

Bake in the oven for 25 minutes or until a metal skewer inserted into the centre comes out clean.

Set aside in the pans for 5 mins to cool.

Earl grey cream sauce

Bring the cream mixture to a simmer. Add sugar and stir until totally dissolved.

Sieve the sauce.

To serve, place pudding at the center of a dessert dish (a soup plate will also be ideal). Pour the cream sauce around the pudding. Serve immediately.

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