Stem ginger sponge and sticky orange syrup
"This is a real favourite in our house – I think it’s the syrup that makes it a real treat! The kids especially love this pudding. Just as well it’s so simple and easy to make."
- Phil Vickery
- 1 hour
- Serves 6
Ingredients
Sponge:
- 175g (6oz) unsalted butter, softened
- 2 large eggs, beaten
- 170g tube Carnation Condensed Milk
- 225g (8oz) self raising flour
- ½ tsp baking powder
- 85g (3oz) stem ginger in syrup, finely chopped
Sticky orange syrup:
- 115g (4oz) icing sugar
- 200ml (7fl oz) water
- pieces of stem ginger, roughly chopped
- 2tbsp stem ginger syrup
- 2tbsp orange jelly marmalade, no peel
- pared and chopped zest and juice of an orange
- crème fraîche or custard, to serve
Method
- Preheat the oven to 180°C, 350°F, Gas Mark 4.
- Place all the sponge ingredients, except for the stem ginger, in a large bowl, and whisk until smooth and pale. Fold in the ginger and spoon into a greased 1.4 litre (2½ pt) ovenproof dish. Place the dish in a large roasting tin and fill the tin with enough boiling water to come two-thirds up the sides of the dish. Bake for about 45 minutes until risen and golden brown.
- Meanwhile, make the syrup. In a small saucepan, bring all the ingredients, except the orange zest, to the boil, and continue to boil for 5–10 minutes until the mixture is slightly thickened. Remove from the heat and stir in the orange zest. Pour the syrup over the warm sponge. Serve with crème fraîche or custard.
A typical serving contains
-
Calories
- 612
- 31%
-
Sugars
- 53.0g
- 59%
-
Fats
- 29.4g
- 42%
-
Saturates
- 18.0g
- 90%
-
Salt
- 0.5g
- 9%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.